Marrakech Chicken

and Quinoa Bowls
Enjoy Hello Chef's home made ras-el-hanout spice blend!
Cals 706 · Prot 65 · Carbs 78 · Fat 17
Low Carb
30 min
Marrakech Chicken and Quinoa Bowls
Enjoy Hello Chef's home made ras-el-hanout spice blend!
Cals 706 · Prot 65 · Carbs 78 · Fat 17
Low Carb
Ingredients
Base
White quinoa
100 Grams
Water
300 ML
Chicken stock cube 4*5*9*15*
1 Piece
Toppings
Chicken breast
400 Grams
Ras el hanout
5 Grams
Cauliflower
400 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Green beans
250 Grams
Dressing
Orange
1 Piece
Olive oil
2 Tbsp
Cumin powder
2 Grams
Harissa paste
20 Grams
Honey
15 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
For serving
Whole almonds 1*2*
40 Grams
Fresh parsley
15 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *1 Peanuts, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2956 / 706
Fats (g) 16.6
of which saturated (g) 2.5
Carbohydrates (g) 78
of which sugars (g) 22.9
Fibers (g) 14.8
Proteins (g) 65.1
Salt (g) 3.6
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Cook quinoa

1 Cook quinoa

Preheat the oven to 220°C/200°C fan. Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and stock cube. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
Roast chicken and cauliflower

2 Roast chicken and cauliflower

Meanwhile, pat the chicken breasts with kitchen paper. Rub them with half of the ras-el-hanout and place them on a lined baking tray. Separate the cauliflower into florets. In a bowl, combine the remaining ras-el-hanout with oil. Add the cauliflower to the bowl and toss until coated. Pour the florets over the chicken. Roast for 20-25 min. Season with salt. Rest the chicken for 5 min, then slice it.
Boil green beans

3 Boil green beans

Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 4-5 min or until tender. Drain once cooked.
Make dressing

4 Make dressing

Juice the oranges. Add 3 Tbsp of orange juice to a bowl. Add the olive oil, cumin powder, harissa, honey, salt and pepper and mix well. Roughly chop the almonds and parsley.
Serve

5 Serve

Divide the cooked quinoa among bowls. Arrange the sliced chicken, roasted cauliflower and green beans over the top. Drizzle with the dressing and garnish with the chopped parsley and almonds.
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