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.
Free-range Turmeric Chicken with Roasted Veg Quinoa Salad
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 kale and parsley to complete the salad.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 2 tsp pumpkin seeds
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 courgette
- 1 tsp turmeric
- 80g mixed salad leaves
- 2 onion
- 25g honey
- 200g baby tomatoes
- 160g quinoa (Quinoa 100%)
- 4 British Free Range chicken breasts
- 2 sweet potato
- 1 unwaxed lemon
Nutritional Information
Calories: 725
Protein: 53g
Carbs: 82g
Fat: 23g
Free-range Turmeric Chicken with Roasted Veg Quinoa Salad
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 kale and parsley to complete the salad.
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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 large frying pan, a medium saucepan, a large bowl & a sieve
Roast the veg
- Halve the tomatoes. Thinly slice half the onion, the cut the remaining into 4 wedges. Dice the sweet potato into 2cm chunks
- Place the sweet potato and onion wedges onto the lined baking tray, toss with 2 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until golden and cooked through
Cook the chicken
- To the large bowl, add the tomatoes, sliced onion, juice from half the lemon, half the honey, 1 tbsp oil and a pinch of salt and pepper. Set aside
- Rub the chicken with the turmeric, 2 tsp oil and a pinch of salt and pepper
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins per side, until golden. Remove from the heat, drizzle over the remaining honey and turn to coat
- Transfer the chicken to the veg tray and bake for 14 mins, until cooked through
Get the quinoa on
- Bring the medium saucepan filled with salted water to a boil
- Once boiling, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Char the courgette
- Roughly chop the parsley. Slice the courgettes into 1cm rounds
- Reheat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the courgette and cook for 3-4 mins on each side, until golden and lightly charred. Season with salt. Add a squeeze of lemon juice
Toss & 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
- To the tomato bowl, add the quinoa, roasted sweet potato, onion wedges and parsley. Season with salt and pepper and toss to combine, then mix in the salad leaves
- Serve the roasted veg salad into bowls, topped with the chicken and charred courgette. Drizzle over the maple mustard dressing. Scatter over the pumpkin seeds to finish
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