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Flatbreads with spicy chicken & quinoa salad
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400g (about 4) Waitrose Chicken Thigh Fillets, cut into small pieces
1½ tsp ground cumin
1tsp mild chilli powder
300g pack Waitrose Chickpea, Spinach & Quinoa
4 Deli Kitchen Seeded Flatbread Thins
½ romaine heart lettuce, shredded
1 large carrot, grated
4 tbsp Pizza Express House Light Dressing
1. Preheat the oven to 200˚C, gas mark 6. Put the chicken in a bowl, add the cumin, chilli powder and a pinch of salt and mix well. Turn into a roasting tin and bake for 15 minutes or until the chicken is cooked through with no pink meat.
2. Stir the chickpea, spinach and quinoa mix in with the chicken and return to the oven, placing the flatbreads on the lower shelf. Cook for a further 5 minutes.
3. Place the flatbreads on warmed serving plates and top with the lettuce and carrot. Pile the chicken mixture on top and drizzle with the dressing to serve.
There are several other tasty Love Life packs that are also ideal for this recipe, such as Bulgur Wheat, Quinoa & Rainbow Vegetables.
Typical values per serving:
1 of your 5 a day/low in saturated fat
This recipe was first published in July 2018.