Moroccan Chicken

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By poisoneyes | July 25, 2008

INGREDIENTS:

4 skinless boneless chicken breast fillets
1 lemon , zest and juice
2 tbsp olive oil
4 tsp Moroccan spices mix
300g quinoa
bunch spring onions , chopped
handful green olives , pitted and halved
small bunch flatleaf parsley , chopped

METHOD:

Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.

Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.

TRY:

Make it with rice
Quinoa is sold in many supermarkets and health food shops, but this recipe works just as well with rice. Simply boil 300g rice and use in the same way.

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