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Pumpkin, quinoa and roast capsicum in moroccan chicken
Pumpkin, quinoa and roast capsicum in morocan chicken
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Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
 
Super easy - sounds much harder than it is and this recipe uses lots of short cuts - so don't give up before you get started.
Ingredients
  • 4 chicken breasts
  • 1 cup mixed quinoa
  • 1 cup pumpkin, diced
  • 1 jar of roasted capsicums, mixed colours
  • ½ large jar of Masterfood's moroccan spice
Instructions
  1. Partially cut the chicken breast as shown in the first image above (do not cut all the way through). This is to lengthen the the breast's reach, making it easy to wrap around the filling.
  2. Cook the quinoa. You can cook this the same way you cook rice (I used my rice cooker).
  3. Cook the pumpkin in the microwave, steam or boil.
  4. Mix pumpkin and quinoa together and set aside.
  5. Rub the chicken with the moroccan spices until covered (more is better! Don't worry its not spicy)
  6. Fill with pumpkin mix and then place strips of drained capsicum pieces on top.
  7. Piece together with toothpicks then wrap in foil.
  8. Cook for 30 minutes on 180°C or until chicken is cooked through. As some ovens vary, I recommend checking your chicken at 25 minutes.
Recipe by Eat Pray Workout at https://eatprayworkout.com/pumpkin-quinoa-and-roast-capsicum-in-moroccan-chicken/