Moroccan Marinated Chicken with Radish Walnut Salad

Moroccan Marinated Chicken with Radish Walnut Salad

Served: 2

Ingredients

For the Chicken

• 2 chicken breasts

• 1 dessert spoon olive oil

• 1 tbsp lemon juice

• 30g moroccan seasoning

For the Salad

• 120g radish, sliced

• 100g cucumber, diced

• 100g tomatoes

• bunch coriander, parsley, mint ( whichever you like ), chopped

• juice from half lemon

• 2 tsp virgin olive oil ( I used a lemon-infused olive oil

• 2 spring onions, sliced

• 30g toasted walnuts, to sprinkle

For the Grain

• 250g cooked quinoa ( I used a microwave pouch which is quicker and easier )

• 1 garlic clove, minced

• 1 tsp cumin powder

• zest from half a lemon

• 2 tbsp seeds

• 1 tbsp raisins

• rocket, to serve

• sesame oil and sriracha, to serve ( it sounds strange but I found the really go )

Method

- A day before, combine the chicken ingredients together in a medium-sized bowl. Massage the spice into the chicken and cover. Let it marinate overnight or at least for a few hours.

- When ready to serve, Preheat the oven/ grill to medium heat, 180 degrees c, fan. Line a tray with tin foil and place the chicken breasts on top.

- Mix all the ingredients together in a bowl. Set aside.

- Once the oven is ready, pop the chicken in the oven and cook until ready, about 25-30 minutes ( Cut into the thickest part to check ).

- When the chicken is cooked, turn the oven off.

- Mix the cooked grain, garlic, seeds, raisins, cumin and zest. Warm up until everything is heated through.

- Divide the grain between two plates. Sprinkle some rocket on top, followed by some of the salad and a chicken breast. Serve with the rest of the salad, Sriracha and sesame oil.