Moroccan chicken

Ingredients

• 4 fillet chicken breast boneless skinless
• 1  lemon zest 
• 2 tbsp olive oil 
• 4 tsp suya seasoning mix 
• 300 g quinoa 
• 1 bunch spring onion chopped
• 1 handful olive green pitted halved
• 1 small bunch flat parsley chopped

Equipment

• bowl
• oven
• baking pan
• aluminum foil

Directions

1. Heat oven to 180C/fan 160C/gas
2. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish.
3. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.
4. Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates.
5. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.