Curried Chicken, Roast Vegetable and Quinoa Meal Prep

ingredients

• 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 Brussels sprouts, halved
• 200g broccoli, cut into florets
• 200g pumpkin, sliced thinly
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp chilli flakes
• 2 garlic cloves, crushed
• 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

1. Preheat oven to 180°C fan-forced.
2. Cook quinoa according to packet instructions.
3. In a large mixing bowl, add everything under "chicken marinade" and mix well.
4. Add chicken strips into the bowl and coat well. Leave to marinate for 1 hour (or overnight if you have time!).
5. In another large mixing bowl, add sweet potato, zucchini, Brussels sprouts, broccoli, pumpkin and mix.
6. Add salt, pepper, chilli, garlic, paprika and olive oil into the bowl and toss to mix well.
7. Pour the veggies onto a lined baking tray and leave in the oven for 35 minutes or until cooked through.
8. On a large non-stick pan, splash a small amount of olive oil and heat to a medium heat.
9. Cook chicken until lightly browned and cooked through with no pink in the centre (75°C).
10. Into three containers, evenly distribute the vegetables/chicken and the quinoa.
11. EAT!