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Moroccan Chicken with Quinoa

OK, so admittedly this one takes a little longer than 15 minutes, but to be fair, you can cheat. If you don’t fancy going all out on the quinoa then you can rip open a packet of merchant gourmet and stir in a few vegetables and spices… it’ll do the trick just fine! However, if you do have time and want to spend it making it from scratch then this recipe really is a treat! Plus, the quinoa recipe makes around 2 portions so you can always have for lunch the next day!

 Ingredient
1 skinless chicken breast
1 garlic clove, crushed
½ red chilli, deseeded and chopped (use according to taste)
A pinch of paprika
A pinch ground cumin
1 lemon
1 tablespoon (15 ml) fresh mint leaves
60 g (2 oz) quinoa (or brown rice)
1 tablespoon (15 ml) toasted pumpkin seeds

For the Quinoa Pilaff
1-tablespoon (15 ml) extra virgin olive oil
1 small onion, chopped
1 garlic clove, crushed
1 teaspoon (5 ml) cumin seeds
½ teaspoon (2.5 ml) turmeric
1 red pepper, deseeded and chopped
125 g (4 oz) quinoa
600 ml (1 pint) vegetable stock
2 tablespoons (30 ml) sultanas
A little low-sodium salt and freshly ground black pepper
Handful of fresh coriander leaves, roughly chopped

Cooking Instructions

  1. Slash the chicken breast 3 or 4 times.
  2. Place the garlic, chilli, paprika, cumin, the juice of half the lemon and mint leaves in a bowl and mix well. Add the chicken and turn a few times. Leave to marinate for, ideally 30 minutes.
  3. Meanwhile, boil the quinoa (or rice) according to packet instructions, approximately 25 minutes. Drain and mix with the toasted pumpkin seeds.
  4. Pre-heat the grill. Place the chicken on a baking tray and grill for 6 or 7 minutes each side until cooked through.

    Meanwhile…. Cooking the Quinoa….

  5. You can add other vegetables such as peas and green beans, and a handful of toasted cashews or walnuts.
  6. Heat the oil in a large saucepan and sauté the onion over a gentle heat for 5 minutes.
  7. Add the garlic, cumin seeds, turmeric and pepper and continue cooking for 3 minutes. Add the quinoa and vegetables stock, stir well, then bring to the boil. Reduce the heat and simmer for about 20 minutes until the liquid has been absorbed and the grains are tender.
  8. Season with low sodium salt and black pepper. Stir in the sultanas and coriander.

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