- 4 skinless boneless chicken breast fillets
- 1 lemon, zest and juice
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 tsp Moroccan spice mix
- 300g quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- bunch spring onions, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- handful green olives, pitted and halved
- small bunch flatleaf parsley, chopped
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.
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.
Make it with riceQuinoa is sold in many supermarkets and health food shops, but this recipe works just as well with rice. Simply boil 300g rice and use in the same way.