Cumin Chicken with Quinoa, Roast Veg & Pineapple Salsa

Serving size

1 person 2 people 4 people

Ingredients

1 tsp dried oregano

(Dried Rubbed Oregano 100%.)
1 tsp ground cumin
1 chilli (use half)
1 garlic clove
80g quinoa

(Quinoa 100%)
1 onion
1 pepper
140g tinned pineapple (use half)

(pineapple, pineapple juice)
2 British Free Range chicken breasts
1 unwaxed lime
1 handful of fresh coriander

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	442Kcal
	447kJ	1848kJ
Fat	2.4g	9.8g
of which saturates	0.8g	3.3g
Carbohydrates	10g	41g
of which sugars	3.5g	14g
Protein	12g	49g
Salt	0.05g	0.22g
Fibre	1.7g	7.0g

Ingredients

1 chilli (use half)
140g tinned pineapple (use a quarter)

(pineapple, pineapple juice)
1 garlic clove
1 tsp dried oregano (use half)

(Dried Rubbed Oregano 100%.)
1 tsp ground cumin (use half)
80g quinoa (use half)

(Quinoa 100%)
1 unwaxed lime (use half)
1 British Free Range chicken breast
1 handful of fresh coriander (use half)
1 onion (use half)
1 pepper (use half)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	434Kcal
	435kJ	1816kJ
Fat	2.0g	8.5g
of which saturates	0.7g	3.1g
Carbohydrates	10g	42g
of which sugars	3.5g	15g
Protein	12g	49g
Salt	0.05g	0.22g
Fibre	1.7g	7.0g

Back

Ready in 20 High protein 5 plants Low sat fat

Cumin Chicken with Quinoa, Roast Veg & Pineapple Salsa

Prep time: 20 mins

Total time: 10 mins

Cuisine: South American

Food group: Poultry

Talk about holiday flavours! Our British free-range chicken is coated in a cumin, lime and garlic marinade and roaste until golden, and dressed up with a fesh pineapple and chilli salsa. A fluffy quinoa base adds essential fibre.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out 2 medium bowls & a sieve

Marinate the chicken

Finely chop or crush the garlic. Drain the half tin of pineapple chunks, then roughly dice, reserving 2 tbsp of the juice (1 tbsp for 1 person). Quarter the lime
In a medium bowl, combine the cumin, oregano, garlic, reserved pineapple juice, the juice of 1 lime wedge, 1/2 tsp olive oil and a generous pinch of salt and pepper. Add the chicken and allow to marinate

Roast the chicken & boil the quinoa

Thinly slice the pepper. Cut three-quarters of the onion into 2cm wedges
Add both to one side of the lined tray and toss with 1 tsp olive oil, salt and pepper. Lay the chicken flat onto the other side of the tray, spooning over any remaining marinade. Roast for 21 mins, until the chicken is cooked through and the veg is soft
Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain. Season with a pinch of salt and pepper

Make the salsa

Finely dice the remaining onion. Finely chop the coriander. Finely dice the half chilli
To the other medium bowl, add the onion, pineapple chunks, half the coriander, the diced chilli (for those who'd like the heat) and the juice from 1 lime wedge with a pinch of salt and pepper and mix to combine
When ready, stir the remaining coriander through the quinoa and season with a pinch of salt and pepper

Plate up

Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
Slice the chicken into three pieces
Share the roast veg and quinoa between plates, topped with the chicken. Serve the salsa and the remaining lime wedges alongside