Marrakech Chicken

and Quinoa Bowls

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Instructions

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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. 

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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.

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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.

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4 Make dressing

Juice the oranges. Add 3/4.5/6 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.

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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

Tips for fussy eaters

Prepare a separate batch and keep the spices mild. Serve the components separately.

Pro tip

Add a couple of chopped dates or apricots, or a sprinkling of pomegranate seeds for a touch of sweetness.

Enjoy Hello Chef's home made ras-el-hanout spice blend!

Cooking Time: 30 min

Cals 733 · Prot 62 · Carbs 80 · Fat 20

Dairy-Free

Ingredients

Number of people

Base

White quinoa 100 Grams
Water 300 ML
Chicken stock cube 1 Piece

Toppings

Chicken breast 400 Grams
Ras el hanout 5 Grams
Cauliflower 400 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Green beans 250 Grams

Dressing

Orange 1 Piece
Olive oil 2 Tbsp
Cumin powder 2 Grams
Harissa paste 20 Grams
Honey 20 Grams
Salt 1 Tsp
Black pepper 1 Tsp

For serving

Almonds whole 40 Grams
Fresh parsley 15 Grams

Enjoy Hello Chef's home made ras-el-hanout spice blend!

Cooking Time: 30 min

Cals 733 · Prot 62 · Carbs 80 · Fat 20

Dairy-Free

Instructions

photo

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. 

photo

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.

photo

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.

photo

4 Make dressing

Juice the oranges. Add 3/4.5/6 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.

photo

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

Tips for fussy eaters

Prepare a separate batch and keep the spices mild. Serve the components separately.

Pro tip

Add a couple of chopped dates or apricots, or a sprinkling of pomegranate seeds for a touch of sweetness.

Ingredients

Number of people

Base

White quinoa 100 Grams
Water 300 ML
Chicken stock cube 1 Piece

Toppings

Chicken breast 400 Grams
Ras el hanout 5 Grams
Cauliflower 400 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Green beans 250 Grams

Dressing

Orange 1 Piece
Olive oil 2 Tbsp
Cumin powder 2 Grams
Harissa paste 20 Grams
Honey 20 Grams
Salt 1 Tsp
Black pepper 1 Tsp

For serving

Almonds whole 40 Grams
Fresh parsley 15 Grams
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