Here’s an easy recipe for a delicious and super satisfying lunch option! This recipe serves 1.

Ingredients

60g quinoa

60g butternut, peeled and cut into 1.5cm cubes

100g chicken breast fillet, sliced/cubed

40g tin chickpeas, drained and rinsed

¼ medium red pepper, seeds removed and sliced

1 small handful fresh coriander, chopped

Juice of ½ a lemon

Finely grated zest of ½ lemon

Salt and pepper, to taste

Moroccan Seasoning

¼ tsp cayenne pepper

¼ tsp ground cinnamon

¼ tsp ground cumin

¼ tsp ground coriander

¼ tsp smoked paprika

1 tsp salt

½ garlic clove, crushed

Juice of ½ a lemon

Method

Whisk spices, salt, garlic and lemon juice together in a small bowl to make the Moroccan seasoning.

To cook the quinoa, place it into 160ml of boiling water, stirring occasionally. Cover and reduce the heat and simmer for 10-12 minutes until the liquid is absorbed and the quinoa is tender.

Toss the butternut in a bowl with 1 tsp of the seasoning, ensuring all cubes are lightly coated.

Cook the butternut in a non-stick pan for 3-4 minutes until all the sides are lightly browned. Add chicken and cook for another 3-4 minutes until both are cooked through. Stir in the chickpeas and peppers here if you want to make it more of a warm salad, otherwise add it in the end once the chicken is cool.

To serve, place the butternut, chicken, quinoa, coriander, lemon juice and zest in a serving bowl. Season with salt and pepper as desired and toss gently to combine.

Enjoy!