Spiced chicken with quinoa and lemon zest
- May 2015
- Serves 4-6
- Hands-on time 30 min, oven time 30 min
Jordan Bourke’s Moroccan-inspired chicken recipe is completely wheat free making it suitable for people with coeliac disease.
- Dairy-free recipes
- Gluten-free recipes
- 12.9g (2.4g saturated)
- 29.2g (8.2g sugars)
For 6 servings
Jordan says: “I love using quinoa as a base for salads or, as here, spiced up and served with meat or fsh. It’s a fantastic source of protein as it contains all the essential amino acids, and it can be used as you would couscous. Millet is another option that’s gaining popularity; it has a nutty favour and works well in dishes such as this. For a vegetarian version, swap the chicken for roasted squash and use vegetable stock.”
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