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Paprika chicken with quinoa, pumpkin and almond salad

Paprika chicken with quinoa, pumpkin and almond salad

Fresh and healthy meal for those hot nights when you don’t feel like cooking a massive meal. Perfect meal to prepare ahead of time and easy for portion control.


  • 200g Kent pumpkin, peeled, cut into 2.5cm pieces
  • 4 (about 250g) chicken tenderloins
  • 1/2 tablespoon sweet paprika
  • 250g packet microwavable red quinoa
  • 250g punnet cherry tomatoes, halved
  • 80g baby spinach, chopped
  • 1/4 cup flaked natural almonds
  • 2 1/2 tablespoons lemon juice


  • Cook pumpkin in a medium saucepan of boiling water for 5–6 minutes, or until tender. Drain. Transfer to a large bowl.
  • Meanwhile, dust both sides of chicken tenderloins with paprika. Spray olive oil in a large non-stick frying pan or chargrill pan over medium-high heat. Cook chicken for 3 minutes on each side, or until cooked through.
  • Heat quinoa as per packet. Transfer to a bowl with pumpkin. Add tomatoes, spinach, almonds, lemon juice and 1 teaspoon of olive oil. Serve with chicken.
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