Chicken is tossed in a Moroccan spice mix, baked until tender then served with a very easy and delicious olive quinoa dish. Perfect mid-week fare.
- 4 chicken breasts, skinless, boneless, trimmed
- Zest and juice of 1 lemon
- 2 tbsp. olive oil
- 4 tsp. Moroccan spice mix (available from all supermarkets)
- 300g quinoa
- Bunch spring onions
- Large handful olives
- Small handful freshly chopped parsley
Make slashes all over the chicken breasts. Combine lemon zest, juice, olive oil and spices, then add the chicken and toss to coat. Put into a baking tray, cover with foil and bake at 160C for 20 minutes or until the chicken is no longer pink in the middle.
To make the quinoa, cook according to packet instructions in chicken stock. Thinly slice the spring onions and roughly chop the olives. Stir the spring onions, olives and parsley through the qunoa and fluff with a fork to serve.