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Cumin chicken with vegetable quinoa

Cumin chicken with vegetable quinoa

5
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
For extra sweetness, swap fennel for chopped leek.

Ingredients

Chicken stock

1½ cup(s), (375ml)

Quinoa

¾ cup(s), (150g), white, rinsed and drained

Fennel

350 g, trimmed, finely chopped

Brown onion

½ medium, finely chopped

Broccoli

170 g, cut into florets

Skinless chicken breast

450 g, (buy 500g), sliced horizontally

Olive oil

1 tbs

Fennel

1 small, (fronds), chopped

Pumpkin

400 g, (Japanese), seeded and sliced

Instructions

  1. Place the stock, quinoa, fennel and onion in a large saucepan. Bring to the boil. Reduce heat. Cover and simmer for 15 minutes or until the quinoa is tender. Add the broccoli for the last 3 minutes of cooking.
  2. Meanwhile, combine chicken, cumin seeds and half the oil in a bowl. Season with salt and pepper and toss to coat. Place the pumpkin and remaining oil in a bowl and toss to coat.
  3. Heat a large frying pan over high heat. Cook the chicken for 3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Reheat the pan over high heat. Cook the pumpkin for 3 minutes each side or until golden and tender.
  4. Spoon the quinoa mixture onto serving plates and top with the chicken and pumpkin. Sprinkle with the fennel fronds to serve.

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