Courgette and grape roasted chicken with quinoa
I had this terrible habit of buying fruit, with the intention of obvs eating it, but then I forget it. Fast forward a few days and it’s still looking at me from the bowl all sad and shrivelled. NO MORE.
Gone are the days of discarded fruit or eating mushy apples, I’m so on it. One way to utilise fruit is my adding it to your brekky, lunch or even dinner. I know some people are totally against a sweet and savory mix, but I personally love it.
So, this is where my courgette and grape roasted chicken with quinoa dish comes in because I managed to use a load of grapes and they added a beautiful sweetness to the meal which beautifully compliments the saltiness of the chicken and courgette. Plus, alongside the fruit, you also have some delicious greens to make you feel super healthy.
For more dinner inspo, check out more of my recipes here.
Ingredients
- 1 courgette, cut into 2cm rounds
- 150g red grapes, sliced in half lengthwise
- 100g green beans
- 2 chicken breasts
- 100g quinoa
- 200ml water
- Small bunch parsley, chopped
- 1 red onion, sliced thinly
Method
- Preheat your oven to 180ºc/350ºf. Lay the courgette slices and the sliced grapes on a tray and drizzle with olive oil. Sprinkle with salt and pepper, then roast for 15-20 minutes until tender. Drizzle the chicken with oil and season well with salt and pepper, then roast in the oven for around 20 minutes.
- Rinse the quinoa in a sieve under cold running water and pop into a saucepan with the measured water and a big pinch of salt. Bring to the boil then reduce the heat to a simmer and cook for 10-15 minutes until the water is absorbed and the quinoa is cooked.
- Mix half of the grapes through the quinoa with the parsley and red onion. Boil the green beans for 3-4 minutes in salted boiling water and serve with the courgette slices, quinoa and chicken breast.