Spiced chicken with almond and apricot quinoa
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Time to make:
$4.60 per serve
(at time of publication)
Full ingredients list:
1 cup quinoa
4 skinless chicken thigh fillets (about 500g), cut into strips
1 tablespoon mixed spice
2 tablespoons sesame oil
1/2 cup slivered almonds
3/4 cup dried apricots, finely diced
1 red capsicum, finely diced
zest and juice of 1 orange
600g frozen green vegetables, steamed
mint leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook quinoa according to packet instructions; drain and cover to keep warm.
Step 2 Meanwhile, coat chicken fillets with mixed spice. Heat sesame oil in a large non-stick frying pan set over medium heat. Add chicken to pan and cook for 5–7 minutes, or until cooked through.
Step 3 Place warm quinoa in a salad bowl with slivered almonds, diced apricots, diced capsicum, orange zest and orange juice; toss.
Step 4 Top almond and apricot quinoa with spiced chicken, garnish with mint and serve with green vegies.
About this recipe
First published: December 2014