Moroccan chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 4 skinless boneless chicken breast fillets
- 1 lemon, zest and juice
- 2 tbsp olive oil
- 4 tsp Moroccan spice mix
- 300g quinoa
- bunch spring onions, chopped
- handful green olives, pitted and halved
- small bunch flatleaf parsley, chopped
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.
