Honey-Glazed Chicken & Moroccan Quinoa
with Carrot-Beetroot Toss & Mint
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Ingredients
2
Carrot
1 packet
Mint
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Fetta Cubes
(Contains: Milk;)
1 sachet
Ras El Hanout
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Zucchini
3
Baby Capsicum
330 g
Chicken Breast
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. Halve baby capsicum. • Transfer veggies to a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • While the veggies are roasting, pick and roughly chop mint leaves. To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.
• In a medium bowl, combine the honey, water (for the glaze) and half the mint. Season to taste. • In a medium saucepan, add the water (for the couscous) and bring to the boil. Add ras el hanout (see ingredients) and cook until fragrant, 1 minute. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Spoon over the honey and mint glaze until chicken is completely coated. Remove from the heat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide Moroccan quinoa and roasted veggies between bowls. • Top with honey-glazed chicken and spoon over any remaining glaze from the pan. • Garnish with remaining mint and serve with fetta yoghurt. Enjoy!
