Prep Time
15 min
Cook Time
30 min
Servings
1
Per serving:
1
Marinate the chicken in lemon juice and herbs.
2
Toss the Brussels sprouts and butternut squash in the olive oil and roast at 200°C (400°F) until caramelised.
3
Cook the quinoa according to package directions.
4
Grill or pan-cook the chicken, then slice and serve over the quinoa with the veg.