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Moroccan-Spiced Chicken with Quinoa and Apricot Salad
Moroccan-Spiced Chicken with Quinoa and Apricot Salad

Moroccan-Spiced Chicken with Quinoa and Apricot Salad
A flavorful Moroccan-inspired dish with spiced chicken and a refreshing quinoa salad.
Moroccan-Spiced Chicken with Quinoa and Apricot Salad

To provide a balanced meal with lean protein, complex carbohydrates, and healthy fats to support energy levels for cycle training.

Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 150
    g
     quinoa
  • 50
    g
     dried apricot
  • 30
    g
     almond
  • 100
    g
     cucumber
  • 1
    item
     red onion
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     paprika
  • 10
    g
     mint leaves
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Moroccan-Spiced Chicken with Quinoa and Apricot Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the chicken breasts with cumin, coriander, paprika, and salt.
  3. Heat olive oil in a pan over medium heat and sear the chicken until golden brown on both sides.
  4. Transfer the chicken to the oven and bake for 20 minutes or until cooked through.
  5. Cook quinoa according to package instructions and let it cool.
  6. Chop dried apricots, cucumber, red onion, and mint leaves.
  7. In a large bowl, combine quinoa, apricots, cucumber, onion, almonds, and mint.
  8. Squeeze lemon juice over the salad and drizzle with olive oil. Toss to combine.
  9. Slice the cooked chicken and serve on top of the quinoa salad.
Nutrition Per Serving 600 g Per 100g
Energy 750 kcal 125 kcal
Protein 45 g 7.5 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 20 g 3.3 g
Carbohydrates 80 g 13.3 g
Fat 30 g 5.0 g
  • 2
    item
     chicken breast
  • 150
    g
     quinoa
  • 50
    g
     dried apricot
  • 30
    g
     almond
  • 100
    g
     cucumber
  • 1
    item
     red onion
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     paprika
  • 10
    g
     mint leaves
  • 1
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

Season the chicken breasts with cumin, coriander, paprika, and salt.

Heat olive oil in a pan over medium heat and sear the chicken until golden brown on both sides.

Transfer the chicken to the oven and bake for 20 minutes or until cooked through.

Cook quinoa according to package instructions and let it cool.

Chop dried apricots, cucumber, red onion, and mint leaves.

In a large bowl, combine quinoa, apricots, cucumber, onion, almonds, and mint.

Squeeze lemon juice over the salad and drizzle with olive oil. Toss to combine.

Slice the cooked chicken and serve on top of the quinoa salad.

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