ROAST CHICKEN QUINOA BOWL

Preheat oven to 160/320

Roughly chop broccoli, zucchini and bell peppers and place into a bowl

Add 1.5 Tablespoons of olive oil, one teaspoon of seasoning, 1/2 teaspoon of garlic powder and a pinch of salt and pepper and thoroughly coat

On a roasting tray, place two small chicken thighs or two halves of a medium chicken breast (Approximately 125g ea) and rub 1/2 Tablespoon of olive oil, one teaspoon of paprika and a pinch of salt and pepper

Spread veg around the chicken and place tray in the oven for around 30 minutes on 160/320. We highly recommend purchasing a thermometer and testing your chicken to ensure it is 65/130 degrees or more before consuming

15 minutes later, add 300mls of chicken stock into a small pot and bring to a boil. Add 150g dry quinoa and cook for around 12 minutes or until the fluid is absorbed

Remove quinoa and place in a bowl

Remove chicken and veg from the oven. Cut chicken thigh into 1cm thick strips and place with veg on top of the quinoa and serve