Zatar Spiced Chicken with Jalapeno Salsa
Serves 2 - 3
Ingredients
2 chicken breasts - skin on
2 zucchini’s
3 garlic cloves
3/4 cup quinoa
Big handful of spinach
Salsa
3 tbsp jalapeños - diced
4cm piece of cucumber
1/2 roasted red pepper (you can buy these in a jar at the supermarket)
1/2 a cup of Fresh dill
Half a basil plant (potted from the supermarket)
Handful of Italian parsley
Zest of one lemon
2 tbsp red wine vinegar
3 Tbsp EVOO
1 tsp honey
2 heaped tbsp Greek yoghurt (only mix through half of the salsa)
Instructions
Heat oven to 200 fan bake
Cover the chicken in zatar.
Slice the zucchini thinly length ways. Boil the quinoa and once its cooked stir in the spinach, it will wilt through, keep the lid on to stay warm.
Sprinkle the garlic over the zucchini with a squeeze of lemon juice and a splash of OO, season and set aside.
Sear the chicken on both sides in a hot pan. Then place the chicken on a baking tray with the zucchini and bake for 16-18 mins or until your breast is cooked.
Whilst the chicken is cooking make the salsa, dice everything into very small pieces and the finely chopped herbs. Stir in the oil, honey, lemon zest and vinegar.
Reserve 1/3 of the salsa in a small bowl (you will use this a garnish) with the remaining salsa stir in two heaped tbsp of Greek yoghurt.
Once the chicken is cooked let is rest for a few minutes, if the zucchini still needs a few minutes throw it back into the oven.
Smear the yoghurt salsa on the bottom of your place, mix the roasted zucchini & all the juices into the quinoa, then slice the chicken and plate it all up with the herb jalapeno salsa on top.
