Chicken & Butternut Salad

This aromatic salad is ideal for dining ‘al desko’. It is delicious and is packed with goodness. Its high protein and fibre content will keep you feeling energized all day. A great time-saving tip is to use packets of quinoa cooked in advance

Serves: 1
Prep Time: 10 mins
Cook Time: 35 mins

Ingredients:

• 60g quinoa
• 60g butternut squash, peeled and cut into chunks
• 100g chicken breast fillet, sliced
• 40g tinned chickpeas drained and rinsed
• 4 spring onions, thinly sliced
• Handful fresh coriander, roughly chopped
• 1 lime, juiced
• Zest of half lime
• 8 cherry tomatoes, quartered, to garnish
• Salt and pepper, to taste

For the seasoning:

• Quarter tsp cayenne pepper
• Quarter tsp ground cinnamon
• Quarter tsp ground cumin
• Quarter tsp ground coriander
• Quarter tsp smoked paprika
• 1 tsp sea salt
• Half garlic clove, crushed
• Juice of half a lime

Method:

1. Mix the ingredients for the Moroccan seasoning in a small bowl.
2. Place the quinoa and 160ml water in a saucepan over a high heat and bring to the boil, stirring occasionally.
3. Cover and reduce the heat to low. Simmer for 10-12 minutes until the liquid is absorbed and the quinoa is tender.
4. Set aside to cool. Place the butternut squash in a bowl with a teaspoon of Moroccan seasoning and toss.
5. Heat the olive oil in a non-stick frying pan over a medium heat.
6. Add the butternut squash and cook for 3-4 minutes or until all sides are lightly browned, turning occasionally.
7. Add the chicken and cook for 3-4 minutes until cooked through. Set aside to cool.
8. To serve, place the butternut squash, chicken, quinoa, chickpeas, pepper, coriander, lemon juice and zest in a serving bowl. Season with salt and pepper. Toss gently to combine