Couscous salad
Four easy steps to a perfect summer salad
Moroccan chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 skinless boneless chicken breast fillets
- 1 lemonzest and juice
- 2 tbsp olive oil
- 4 tsp Moroccan spicemix
- 300g quinoa
- bunch spring onionschopped
- handful green olivespitted and halved
- small bunch flatleaf parsleychopped
Nutrition: per serving
- kcal461
- fat12glow
- saturates1g
- carbs45g
- sugars6g
- fibre1g
- protein45g
- salt2.11g
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.
step 2
Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.
