500g chicken breast, sliced
1 clove garlic, crushed
2 tsp ground cumin
Drizzle olive oil
250g baby plum tomatoes
1 large red pepper, chopped
350g cauliflower, cut into small florets
1 medium red onion, cut into wedges
Handful flat-leaf parsley, chopped
Zest of 1 lemon
Just the right balance or protein, vegetable nutrients and fibre based carbohydrates from the Quinoa.
- Heat the oven to 220°C/fan 200°C/gas 7. Put the chicken, garlic and cumin in a bowl, drizzle with olive oil and toss. Set a flame proof roasting pan over a medium heat. Add the chicken to the pan and cook for 1 min on each side or until browned. Transfer to a plate.
- Add the tomatoes, pepper, cauliflower and onion to the pan. Drizzle with olive oil, toss, then transfer to the oven. After 15 min, remove the pan from the oven and set the chicken on top of the vegetables. Roast for a further 15 min or until the chicken is cooked through and the veg are tender. Meanwhile, cook the quinoa according to the pack instructions.
- Dot the ricotta over the bake and sprinkle with the parsley and lemon zest to serve.