About the Recipe
Let this be your reminder: intentional meals don’t just fuel you, they nourish you.
Ingredients
1 cup quinoa, raw
2 cups chicken broth
50g baby spinach leaves
1/4 cup frozen peas
1 tbsp dried cranberries
1 1/2 tsp moroccan seasoning
1/2 lemon, juice
1 tbsp extra virgin olive oil
2 chicken breast fillets
2 spring onions, sliced
1 carrot, julienne
1/4 pomegranate seeds
Preparation
Step 1
Cook the quinoa in the chicken stock, following the directions on the packet.
Step 2
In the last 2 minutes, add spinach leaves, frozen peas and dried cranberries. Remove from heat and set aside.
Step 3
Coat the chicken in Moroccan seasoning until the chicken is completely coated.
Step 4
Cook on a cast iron until cooked through.
Step 5
Transfer to a plate and allow the chicken to rest for 5 minutes.
Step 6
Cut the chicken up into thick slices.
Step 7
Stir the spring onion, carrot, olive oil and lemon juice through the quinoa mixture.
Step 8
Serve by adding the quinoa mixture to the bottom of the plate, top with the chicken and sprinkle pomegranate seeds.
Enjoy 💕