Chicken and Pumpkin Quinoa Bowls



400 grams butternut pumpkin
300 grams free range chicken breast
50 grams Feta cheese
0.75 cup organic quinoa
1 lemon
1 tsp Cajun spices
1 cups water
1 corn cobs
1 eschalot
1 avocado
extra virgin olive oil*
salt and pepper*

*pantry item


– pre-heat oven to 180C
– soak quinoa in cold water
– peel and cut Kent pumpkin into 2cm cubes
– remove husks and cut kernels from corn
– peel and finely chop eschalot
– peel and chop avocado
– cut lemon into wedges


1. Toss pumpkin with olive oil in a roasting pan. Season well with salt and pepper. Cook in the oven and set a timer for 15 minutes.
2. Meanwhile, combine chicken with spice mix and olive oil.
3. Heat a large flameproof roasting pan over a high heat. Add chicken. Cook for about 1 minute on each side until browned. Cook in the oven for 10 to 12 minutes, or until chicken is cooked through. Remove. Thickly slice.
4. Drain quinoa and place in a large saucepan with double the volume of water. Bring to the boil and stir once before covering. Simmer on a low heat for 15 minutes. Check the water is absorbed. Remove from heat, add corn and stand covered for 5 minutes. Season with salt and pepper. Drizzle with extra virgin olive oil.
5. Serve quinoa topped with pumpkin, chicken, eschalot, avocado and feta. Serve with lemon wedges.

Pin It on Pinterest

Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Price
  • Stock
  • Availability
  • Add to cart
  • Description
  • Content
  • Weight
  • Dimensions
  • Color
  • Additional information
  • Attributes
  • Custom attributes
  • Custom fields
Wishlist 0
Open wishlist page Continue shopping