Harissa Chicken with Lemon Pistachio Quinoa

Preheat oven to 180°C and line a baking tray with baking paper.

Combine cumin, coriander, paprika,1 clove crushed garlic, chilli and 1 tsp olive oil in a small bowl to form a paste.

Cut chicken into 3 strips lengthways and rub with spice mix. Bake for 20-30 minutes or until cooked, cover loosely and rest for 5 minutes.

Meanwhile, heat remaining oil in a medium saucepan and cook onion and remaining garlic for 2 minutes. Stir through quinoa, add 1/2 cup salted water, and simmer covered for 10 minutes. Place beans on top of quinoa, cover again and continue to cook for another 3 minutes. Remove beans, and toss quinoa with pistachios, lemon juice, coriander and season with salt and pepper.

Slice chicken and serve over quinoa topped with a few extra coriander leaves and green beans.

Energy 1593.18 kJ

Calories 380.52 cal

Protein 35.61g

Fibre 6.84g

Fat 16.61g

Sat. Fat 2.57g

Carbs 18.35g

Sugar