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Spiced Chicken with Onion Squash & Chimichurri
For this colourful South American dish, you’ll rub free-range British chicken thighs in a warm Brazilian spice mix. Toss onion squash in fragrant chimichurri and roast till soft and golden. Sizzle vitamin-dense kale with juicy orange. Scatter over flat-leaf parsley for freshness.
Prep in 10
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g sliced kale
- 2 tbsp chimichurri (Sulphites) (Sunflower oil, Parsley, Extra virgin olive oil, Coriander, Lemon juice, White wine vinegar, Sherry vinegar, Garlic purée, Sea salt, Crushed Chilli,Oregano (Dried))
- 160g green beans
- 1 orange
- 600g British Free Range chicken thighs
- 160g quinoa (quinoa (100%))
- 1 tsp of Mindful Chef Brazilian spice blend (Smoked Pimenton, Thyme, Cayenne)
- 2 garlic clove
- 1 handful of fresh flat-leaf parsley
- 1 onion squash
Nutritional Information
Calories: 549
Protein: 42g
Carbs: 45g
Fat: 23g
Spiced Chicken with Onion Squash & Chimichurri
For this colourful South American dish, you’ll rub free-range British chicken thighs in a warm Brazilian spice mix. Toss onion squash in fragrant chimichurri and roast till soft and golden. Sizzle vitamin-dense kale with juicy orange. Scatter over flat-leaf parsley for freshness.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Peel and cut the squash into 3cm wedges, discarding the seeds. Place on a lined baking tray and toss with half the spice mix, 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Heat a large saucepan filled with salted boiling water on high heat. Add the quinoa and boil for 13-14 mins, until cooked. Roughly chop the parsley. Trim the green beans and cut into thirds. Add the green beans for the final 2-3 mins of cooking, then drain altogether. Return to the pan and toss with the parsley.
- Heat a frying pan with 2 tsp oil on medium-high heat. Season the chicken with the remaining spice blend and a pinch of sea salt. Add the chicken and cook for 5-6 mins, per side, until golden brown and cooked through.
- Meanwhile, thinly slice the garlic. Zest the orange, then peel and cut into 8 wedges. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Once cooked, remove and leave to rest before thinly slicing against the grain.
- Reheat the chicken pan to medium heat. Add the kale, garlic, zest and a splash of water. Cook for 2-3 min, until the kale wilts. Stir in the orange wedges, cooked quinoa and green beans. Season with sea salt and black pepper.
- Stir the chimichurri through the roasted squash. Serve the quinoa mixture and chimichurri squash with the chicken on top.
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