Sticky chicken with winter veg quinoa recipe
Give your midweek meals a lift with this scrumptious sticky chicken recipe. Packed with winter veg and served with wholesome quinoa, it's full of flavour and can be prepared in under an hour.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 617 calories / serving
Ingredients
- 250g (8oz) quinoa
- 1 head cauliflower, cut into florets
- 2 large parsnips, each cut lengthways into 8
- 1 x 350g pack butternut squash and sweet potato
- 12 thyme sprigs
- pinch chilli flakes
- 1 lemon, zested
- 4 tbsp olive oil
- 2 tbsp runny honey
- 4 chicken breasts
- 30g flat-leaf parsley, chopped
Each serving contains
- Energy
- 2605kJ 617.0kcal
- Fat
- 18g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 22g
of the Reference intake
Carbohydrate 68.9gProtein 50.6gFibre 12.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Cook thequinoafollowing the pack instructions.
- Meanwhile, put the vegetables in a roasting tin. Mix thethyme,chilli,lemon zest, olive oil and some seasoning in a bowl, add two thirds to the veg and toss to coat. Roast for 25-30 minutes, turning occasionally.
- Meanwhile, squeeze half the lemon into the remaining dressing, add the honey and mix well. Add the chicken and toss to coat.
- Heat a griddle or frying pan over a high heat. Add the chicken and cook for 2-3 minutes on each side, until golden brown. Remove and place on the roasting veg for the final 10 minutes of cooking time.
- Take the chicken out and set aside. Combine the quinoa and roasted veg in a bowl. Toss with the parsley and the remaining lemon juice. Serve with the chicken.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
