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Free-range Turmeric Chicken with Warm Quinoa Salad
A vibrant warm salad, starring free-range British chicken, coated in vibrant turmeric and roasted to perfection, along with bright sweet potato and leafy cavolo nero. Toss with fluffy quinoa, juicy tomatoes and sweet 'n tangy honey vinegar dressing.
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 80g quinoa (Quinoa 100%)
- 1 small sweet potato
- 2 tsp pumpkin seeds
- 2 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 80g sliced cavolo nero
- 1 onion
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 2 British Free Range chicken breasts
- 110g baby tomatoes
- 1 tsp turmeric
- 25g honey
Nutritional Information
Calories: 642
Protein: 53g
Carbs: 68g
Fat: 19g
Ingredients
- 80g quinoa (use half) (Quinoa 100%)
- 25g honey (use half)
- 2 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 tsp turmeric (use half)
- 1 British Free Range chicken breast
- 80g sliced cavolo nero (use half)
- 2 tsp pumpkin seeds (use half)
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 1 small sweet potato (use half)
- 1 onion (use half)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 642
Protein: 53g
Carbs: 68g
Fat: 19g
Free-range Turmeric Chicken with Warm Quinoa Salad
A vibrant warm salad, starring free-range British chicken, coated in vibrant turmeric and roasted to perfection, along with bright sweet potato and leafy cavolo nero. Toss with fluffy quinoa, juicy tomatoes and sweet 'n tangy honey vinegar dressing.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a peeler, medium frying pan, a medium saucepan, a large bowl, a medium bowl & a sieve
Golden sweet potato
- Dice the sweet potato into 2cm chunks (peel optional)
- Place onto one side of the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Start the chicken & build the salad
- To the medium bowl, add the chicken, turmeric, 2 tsp oil and a pinch of salt and pepper. Toss to coat
- Heat the medium frying pan on medium-high heat. Once hot, add the chicken and cook for 4 mins per side
- Meanwhile, thinly slice half the onion, then cut the remaining half into 6 wedges. Halve the tomatoes
- To the large bowl, add the sliced onion and tomatoes, along with the vinegar and half the honey. Season with salt and pepper, mix together, then set aside
Finish roasting & boil the quinoa
- Transfer the chicken to the other side of the tray. Add the onion wedges and garlic herb paste to the sweet potato. Drizzle with 1 tsp oil, then toss to coat
- Roast together for another 14 mins, until the chicken is cooked through
- Meanwhile, bring the medium saucepan filled with salted water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain
Finishing touches
- Pick any woody stalks from the cavolo nero
- When the chicken has 5 mins remaining, add the cavolo nero to the tray. Drizzle with 1/2 tsp and season with salt. Roast for 5 mins, until golden
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- When ready, drizzle the remaining honey over the chicken and turn to coat
Toss & plate up
- Add the quinoa, roasted sweet potato, onion wedges and cavolo nero to the tomato bowl. Toss to combine, then share between bowls
- Slice the chicken against the grain and serve on top. Scatter over the pumpkin seeds to finish
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