Dinner’s sorted with this easy roasted chicken and quinoa bowl. With brussels sprouts and baby spinach, it’s loaded with green goodness.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
