Spiced Chicken and Roasted Plum Salad
I have three criteria that mid-week meals must meet.
READY in 20 MINUTES!
Let’s be honest, no-one has time for fiddly meals with hours of prep these days! Especially after a long day at work! But I know eating healthy is super important to you, and that’s why I know you are going to love this spiced chicken and roasted plum salad.
What you’ll need – serves 4
- 1/2 cup mint
What you need to do:
Preheat oven to 180C. Cook the quinoa in a large saucepan until little tails start to appear. Rinse well under cold water. Drain well and set aside.
Line a baking tray with baking paper. Scatter the pumpkin over the lined tray. Drizzle with 1 tsp of melted coconut oil. Sprinkle with 1/2 teaspoon of cumin seeds. Roast for 10-15 mins. Add the plums to the baking tray and roast for a further 10 mins or until the pumpkin is tender and the plums are just softened.
While the pumpkin and plums are roasting, combine the sumac, cinnamon, chopped mint, 1 tablespoon of remaining coconut oil and the remaining cumin in a large bowl. Add the chicken and toss to evenly coat in the spice mixture.
Place the chicken on another baking tray lined with baking paper. Bake with the pumpkin for the last 12-15 mins of cooking time or until cooked through. Cover the chicken with foil and set aside for 5 mins to rest. Coarsely shred the chicken.
Place the quinoa in a large bowl. Add the pumpkin, plum, chicken, pistachios, goats cheese, mint leaves and coriander. Drizzle with lemon juice and gently toss to combine. Divide the salad mixture among serving plates. Sprinkle with lemon zest, some more chopped pistachios and coriander leaves to serve.
This recipe is perfect for leftovers at work the next day! Add a handful of baby spinach leaves to bulk up the nutrients and add some extra greens.
Don’t stress if you can’t find plums, you could substitute for oranges! Same goes for swapping quinoa for brown rice or any other grain really.