Spiced chicken with quinoa and lemon zest
- Published: 8 Jun 15
- Updated: 18 Mar 24
Jordan Bourke’s Moroccan-inspired chicken recipe is completely wheat free making it suitable for people with coeliac disease.
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Serves 4-6 -
Hands-on time 30 min, oven time 30 min
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Recipe from May 2015 Issue
Nutrition
Nutrition: per serving
For 6 servings
- Calories
- 329kcals
- Fat
- 12.9g (2.4g saturated)
- Protein
- 25g
- Carbohydrates
- 29.2g (8.2g sugars)
- Fibre
- 1.9g
- Salt
- 0.3g
delicious. tips
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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