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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.
500g Coles Australian RSPCA Approved Chicken Breast Fillets
2 x 300g tubs Coles Quinoa Tabbouleh Salad
60g pkt Coles Australian Baby Spinach
1/2 red onion, thinly sliced
2 avocados, stoned, peeled, halved
1/3 cup (80g) Coles Hommus Dip
1 tbs lemon juice
1/4 cup (20g) flaked almonds, toasted
Description
Dinner’s sorted with this easy roasted chicken and quinoa bowl. With brussels sprouts and baby spinach, it’s loaded with green goodness.
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.
