Roasted chicken and brussels sprouts with quinoa

Dinner’s sorted with this easy roasted chicken and quinoa bowl. With brussels sprouts and baby spinach, it’s loaded with green goodness.

4

10m

20m

Ingredients

  • 300g brussels sprouts, halved
  • 1/2 tsp ground turmeric
  • 1/2 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tbs olive oil
  • 500g Coles Australian RSPCA Approved Chicken Breast Fillets
  • 2 x 300g tubs Coles Quinoa Tabbouleh Salad
  • 60g pkt Coles Australian Baby Spinach
  • 1/2 small red onion, thinly sliced
  • 2 medium avocados, stoned, peeled, halved
  • 1/3 cup (80g) Coles Hommus Dip
  • 1 tbs lemon juice
  • 1/4 cup (20g) flaked almonds, toasted

Method

STEP 1

Preheat oven to 200°C. Place the brussels sprouts on a baking tray. Sprinkle with turmeric, garlic powder and cumin and drizzle with half the oil and toss to coat. Bake for 20 mins or until lightly brown and tender.

STEP 2

Meanwhile, coat the chicken in remaining oil. Heat a frying pan over medium heat. Add the chicken and cook, turning occasionally, for 10 mins or until cooked through. Transfer to a plate and set aside for 5 mins to rest. Thinly slice.

STEP 3

Divide the quinoa salad among bowls and top with brussels sprout, spinach, onion, chicken and avocado.

STEP 4

Combine the hommus and lemon juice in a small bowl. Drizzle over the salad and sprinkle with almonds. Season with pepper to serve.

Dietary information

Peanut-free
No added sugar

Nutrition Information

Per Serve

Energy: 2205kJ/528 Cals (25%)

Protein: 39g (78%)

Fat: 31g (44%)

Sat fat: 3g (13%)

Carb: 15g (5%)

Sugar: 6g (7%)

Fibre: 17g (57%)

Sodium: 605mg (30%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.