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Prep Time10 Minutes
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Cook Time30 Minutes
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Serving2 People
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Follow The Directions
1
Preheat oven to 160/320
2
Roughly chop broccoli, zucchini and bell peppers and place into a bowl
3
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
4
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
5
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
6
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
7
Remove quinoa and place in a bowl
8
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
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