[DT, Calorie Smart] NZ Garlicky Chicken & Roast Veggie Quinoa
with Chargrilled Capsicum Yoghurt
- Sulphites
- Milk
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1 sachet
Zesty Chilli Salt
1 packet
Quinoa & Millet Blend
320 g
Chicken Breast
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1
Carrot
1
Beetroot
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Slice onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiling water. Add quinoa & millet blend and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. Drain and return to saucepan.
TIP: Rinsing the grain blend helps remove any bitter flavour!
Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Combine the chicken with the spice blend as above.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.
• When the roasted veggies are done, transfer them to the saucepan with quinoa blend. Add baby spinach leaves, zesty chilli salt and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.
Slice chicken to serve.
