4 ingredients - our short cut to a quick, easy midweek meal
Ingreadient :
- 500g pack Cooks’ Ingredients Butternut Squash
- 300g pack Moroccan-style British chicken breast chunks
- 300g pack chickpeas, spinach & quinoa
- Drizzle of Cooks’ Ingredients Pomegranate Molasses
Direction :
- Preheat the oven to 200ºC, gas mark 6. Roast 250g seasoned squash according to pack instructions, until golden and tender.
- Meanwhile, pan fry the chicken with a little oil and heat the chickpeas, spinach & quinoa, both according to pack instructions.
- When everything is ready, toss the chicken, squash and grains together, check the seasoning and serve in wide bowls, drizzled with pomegranate molasses.
