Morrocan Chicken with Quinoa

INGREDIENTS

• 600g free range chicken breast, diced
• 3 tbsp Moroccan seasoning
• 2 tbsp olive oil
• 1 red capsicum, diced
• 200g sweet potato, peeled
• 1 cup multi coloured quinoa
• 2 cups chicken stock
• Fresh coriander, to serve

DIRECTIONS

1. In a bowl, place the chicken and Moroccan seasoning and toss well to combine.
2. Preheat an electric frypan over a medium setting and heat the oil. Add the chicken and sauté until golden brown and cooked through. Remove from the frypan and set aside.
3. Add the capsicum and sweet potato to the pan and sauté until golden brown and cooked through. Remove from the frypan and set aside.
4. Add the quinoa and chicken stock to the pan and lower the heat until the quinoa is simmering gently. Cook for approximately 10 minutes, stirring every few minutes so that the base doesn’t stick. Add the capsicum and sweet potato back to the pan and serve with chicken and fresh coriander.