Cumin chicken with vegetable quinoa
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
For extra sweetness, swap fennel for chopped leek.
Ingredients
Chicken stock
1½ cup(s), (375ml)
Quinoa
¾ cup(s), (150g), white, rinsed and drained
Fennel
350 g, trimmed, finely chopped
Brown onion
½ medium, finely chopped
Broccoli
170 g, cut into florets
Skinless chicken breast
450 g, (buy 500g), sliced horizontally
Olive oil
1 tbs
Fennel
1 small, (fronds), chopped
Pumpkin
400 g, (Japanese), seeded and sliced
Instructions
1
Place the stock, quinoa, fennel and onion in a large saucepan. Bring to the boil. Reduce heat. Cover and simmer for 15 minutes or until the quinoa is tender. Add the broccoli for the last 3 minutes of cooking.
2
Meanwhile, combine chicken, cumin seeds and half the oil in a bowl. Season with salt and pepper and toss to coat. Place the pumpkin and remaining oil in a bowl and toss to coat.
3
Heat a large frying pan over high heat. Cook the chicken for 3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Reheat the pan over high heat. Cook the pumpkin for 3 minutes each side or until golden and tender.
4
Spoon the quinoa mixture onto serving plates and top with the chicken and pumpkin. Sprinkle with the fennel fronds to serve.
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