Easy roast chicken With beet and quinoa salad
Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 4.75 dollar
Difficulty level: 2 out of 4
4 Ingredients
Number of servings
4
- 1kilograms Macro free range butterflied chicken with lemon, herb & garlic
- 1 cup Macro Organic tri-colour quinoa, rinsed
- 250grams cooked Macro Organic beetroot, drained, cut into wedges
- 100grams Macro Organic gourmet salad mix
Description
You only need four ingredients for this roast chicken with quinoa and beetroot salad. Adding the chicken resting juices to the salad packs it with flavour.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Cook chicken according to packet instructions. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Cut into portions, reserving any resting juices.
Step 2 of 3
Meanwhile, cook quinoa according to packet instructions. Drain. Transfer to a large bowl. Set aside to cool.
Step 3 of 3
Add beetroot, salad mix and resting juices to quinoa. Season with pepper and toss to combine. Serve chicken with salad.
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