Lunch

Smoky chicken tops fluffy quinoa with chickpeas, tender eggplant and crisp asparagus for a satisfying midday bowl.

Ingredients

• 8 oz skinless chicken breast (8 × 1 oz = 8 protein portions)
• 1 cup cooked quinoa (2 × 1/2 cup = 2 cereals & tubers portions)
• 1/2 cup chickpeas, cooked (1 × 1/2 cup = 1 legume portion)
• 1/2 cup asparagus (1 × 1/2 cup = 1 vegetable portion)
• 1/2 cup eggplant, diced (1 × 1/2 cup = 1 vegetable portion)
• 2 tsp avocado oil (2 × 1 tsp = 2 fat portions)
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/8 tsp salt
• 1/8 tsp black pepper

Steps

1. 1Heat the oven to 220°C and line a baking tray with baking paper.
2. 2Toss the diced eggplant with 1 tsp avocado oil and half the seasonings, then roast for 10 minutes.
3. 3Coat the chicken and asparagus with the remaining oil and seasonings, then add them to the tray.
4. 4Roast for another 18–22 minutes until the chicken reaches 74°C inside, removing the vegetables when tender.
5. 5Warm the cooked quinoa and chickpeas in a covered microwave-safe bowl until hot.
6. 6Slice the chicken and serve over the quinoa and chickpeas with the roasted vegetables.