ingredients

Tap an ingredient to tick it off as you go.

• ✓1 cup tri-coloured quinoa, uncooked
• ✓2 chicken breasts, sliced into strips
• ✓1 small sweet potato, sliced thinly
• ✓1 small zucchini, sliced into rounds
• ✓100g Brussel sprouts, halved
• ✓200g broccoli, cut into florets
• ✓200g pumpkin, sliced thinly
• ✓1 tsp salt
• ✓1/2 tsp pepper
• ✓1/4 tsp chilli flakes
• ✓2 cloves garlic
• ✓1/2 tsp paprika
• ✓4 tbsp olive oil

Chicken marinade

• ✓1 teaspoon smoked paprika
• ✓1/2 tsp curry powder
• ✓½ tsp ground coriander
• ✓1 tbsp tomato paste
• ✓2 fresh garlic cloves, crushed
• ✓2 tbsp olive oil
• ✓pinch of salt & pepper

method

Tap a number when you've finished that step.

1. 1

   Pre-heat oven to 180 degrees celsius.

2. 2

   Cook quinoa according to packet instructions.

3. 3

   in a large mixing bowl, add everything under "chicken marinade" and mix well.

4. 4

   Add chicken strips into the bowl and coat well. Leave to marinade for 1 hour (or overnight if you have time!).

5. 5

   In another large mixing bowl, add sweet potato, zucchini, Brussel sprouts, broccoli, pumpkin and mix.

6. 6

   Add salt, pepper, chilli, garlic, paprika and olive oil into the bowl and toss to mix well.

7. 7

   Pour the veggies onto a lined baking tray and leave in the oven for 35 minutes or until cooked through.

8. 8

   On a large non-stick pan, splash a small amount of olive oil and heat to a medium heat.

9. 9

   Cook chicken until lightly browned and cooked through.

10. 10

    Into three containers, evenly distribute the vegetables/chicken and the quinoa.

11. 11

    EAT!