Paprika chicken with quinoa, pumpkin and almond salad
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Time to make:
$5.30 per serve
(at time of publication)
Full ingredients list:
350g Kent pumpkin, peeled, cut into 2.5cm pieces
8 (about 500g) chicken tenderloins
1 tablespoon sweet paprika
250g packet microwavable red quinoa
250g punnet cherry tomatoes, halved
80g baby spinach, chopped
1/4 cup flaked natural almonds
2 1/2 tablespoons lemon juice
Nutritional information (per serve)
Instructions and steps:
Step 1Cook pumpkin in a medium saucepan of boiling water for 5–6 minutes, or until tender. Drain. Transfer to a large bowl.
Step 2Meanwhile, dust both sides of chicken tenderloins with paprika. Spray olive oil in a large non-stick frying pan or chargrill pan over medium-high heat. Cook chicken for 3 minutes on each side, or until cooked through.
Step 3Heat quinoa as per packet. Transfer to a bowl with pumpkin. Add tomatoes, spinach, almonds, lemon juice and 2 teaspoons of olive oil. Serve with chicken.
About this recipe
First published: February 2018