Moroccan Seared Chicken & Hummus Dressing
with Carrot & Spinach Couscous Salad
- Gluten
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
In this easy 4 stepper, enjoy a bright and light quinoa-spinach bowl with fresh and light veggies aplenty and Moroccan seared chicken for the star-studded protein. This recipe is under 650kcal per serving. We’ve replaced the tomato in this recipe with carrot due to local ingredient availability, as a result of the recent heavy rainfall. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Vegetable Stock Pot
330 g
Chicken Breast
1 packet
Hummus
(Contains: Sesame; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1
Cucumber
1 packet
Baby Spinach Leaves
1
Carrot
Not included in your delivery
1 drizzle
olive oil
¾ cup
boiling water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people). Add quinoa & millet blend and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. • Drain and return to saucepan. Stir through chicken-style stock powder. Set aside. TIP: Rinsing the grain blend helps remove any bitter flavour!
• Meanwhile, roughly chop cucumber and tomato. • In a small bowl, combine hummus and golden goddess dressing. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken, then gently turn to coat.
• 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). TIP: The chicken is cooked when it is no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Slice chicken. • Add cucumber, tomato, baby spinach leaves and a drizzle of white wine vinegar and olive oil to pan with quinoa. Toss to combine. Season to taste. • Divide quinoa-spinach salad between bowls. • Top with Moroccan chicken. • Drizzle over hummus dressing to serve. Enjoy!
