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.
Turmeric Chicken with Quinoa, Sweet Potato & Courgette
A vibrant plate, perfect for summer. You'll season tender free-range British chicken fillets with fragrant turmeric, then roast until golden. Chuck in some sweet potatoes, courgettes and onions. Then toss with quinoa, a bunch of salad to complete the salad.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 sweet potato
- 200g baby tomatoes
- 2 onion
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 tsp pumpkin seeds
- 80g mixed salad leaves
- 25g honey
- 1 tsp turmeric
- 160g quinoa (Quinoa 100%)
- 1 unwaxed lemon
- 4 British Free Range chicken breasts
- 1 courgette
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
Nutritional Information
Calories: 676
Protein: 53g
Carbs: 83g
Fat: 17g
Turmeric Chicken with Quinoa, Sweet Potato & Courgette
A vibrant plate, perfect for summer. You'll season tender free-range British chicken fillets with fragrant turmeric, then roast until golden. Chuck in some sweet potatoes, courgettes and onions. Then toss with quinoa, a bunch of salad to complete the salad.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a medium saucepan, a large bowl & a sieve
Get started
- Cut 1 onion into wedges. Dice the sweet potato and courgette into 1cm chunks
- Place the sweet potato onto a lined baking tray, toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins, until beginning to soften
- Add the chicken to the other lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Roast for 10 mins
Prep the salad
- Meanwhile, halve the tomatoes. Thinly slice the remaining onion. Halve the lemon
- To the large bowl, add the tomatoes, sliced onion, juice from the lemon, the maple mustard dressing, 1 tsp olive oil and a pinch of salt and pepper. Set aside
Get the quinoa on & finish the veg
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the quinoa and boil for 13-14 mins, until cooked, then drain
- After 10 mins, add the courgette and onion wedges to the sweet potato tray. Toss the veg in the garlic and herb paste
- Coat the chicken in the turmeric and honey. Return both trays to the oven for a final 11-15 mins, until the chicken is cooked through and the veg is soft and golden
Assemble the salad
- Once cooked, add the quinoa and roasted veg to the tomato bowl. Season with salt and pepper and toss to combine, then mix in the salad leaves
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Once cooked, thinly slice the chicken
- Serve the roasted veg salad into bowls, topped with the chicken. Scatter over the pumpkin seeds to finish
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