Chicken & Roasted Veg Quinoa Bowl

Ingredients · per serving

• 1 tsp Dried oregano
• 1 medium Lemon
• 1 tsp Fresh rosemary
• 3 tbsp Fresh parsley
• 1 medium Courgette
• 1 medium Red bell pepper
• to taste Black pepper
• 4 tbsp Hummus
• 200 g Chicken thigh fillets
• 3 tbsp Olive oil
• 75 g Quinoa
• 1 medium Yellow bell pepper
• 40 g Feta
• 1 tbsp Pumpkin seeds
• 80 g Cherry tomatoes
• ½ medium Red onion
• to taste Salt
• ½ tsp Smoked paprika

Instructions

1. Heat the oven to 220°C/200°C fan. Cut the red onion, peppers and courgette into 2cm chunks. Tip onto a baking tray with 2 tbsp olive oil, dried oregano, salt and pepper. Toss.
2. Push the veg to the sides of the tray. Pat the chicken thighs dry. Lay in the middle skin-side up. Brush with 1 tbsp olive oil. Season with salt, pepper, smoked paprika and rosemary.
3. Roast 30-35 minutes — the chicken should be deep gold and cooked through, the veg tender with caramelised edges.
4. Meanwhile, rinse the quinoa. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat. Fluff with a fork, stir in chopped parsley and a drizzle of olive oil.
5. Make the hummus drizzle: thin the hummus with lemon juice and 3-4 tbsp warm water until pourable. Stir in salt to taste.
6. Build the bowls: quinoa as base. Slice the chicken thighs and fan over. Pile the roasted veg around. Add halved cherry tomatoes (raw — adds freshness).
7. Drizzle the hummus generously over the top. Scatter chopped parsley, crumbled feta, pumpkin seeds and a lemon wedge.

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