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Chicken & quinoa salad with beetroot yogurt

Chicken & quinoa salad with beetroot yogurt

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Beetroot adds a vibrant purple hue to this roast chicken dish with supergrains, vegetables and lemon

Nutrition: per serving
NutrientUnit
kcal535
fat19g
saturates5g
carbs57g
sugars21g
fibre10g
protein28g
salt0.4g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Place the chicken thighs, onions and carrots in a roasting tin. Season, drizzle with the oil and nestle lemon slices around. Bake for 30 mins. Stir everything, drizzle with the honey and bake for another 15 mins until the chicken is cooked through and tender.

  • STEP 2

    Meanwhile, cook the quinoa following pack instructions, then rinse with cold water and drain thoroughly.

  • STEP 3

    Mix the beetroot, yogurt, garlic, dill and some seasoning in a bowl. In a separate bowl, mix the quinoa, the roasted veg and 2 tbsp of the cooking juices. Pop the chicken thighs and lemon slices on top, then scatter with dill fronds. Serve with a dollop of the beetroot yogurt on the side.

Goes well with

Recipe from Good Food magazine, July 2013

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Overall rating

A star rating of 4.2 out of 5.5 ratings
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