Make Christmas easy and healthy with this super simple roast chicken with quinoa, cranberry and almond salad. It’s full of wholesome, nutritious and delicious ingredients to leave you feeling satisfied. It’s completely gluten-free, dairy-free and refined sugar-free. Say goodbye to the Christmas bloat with this healthy meal!
Ingredients:
Method:
Preheat oven to 200 degrees Celsius.
Carefully prick the lemon all over, using a sharp knife. Put the garlic cloves, herbs and lemon into the chicken’s cavity and place the chicken into a roasting tray. Drizzle with olive oil, salt, pepper and add some additional chopped herbs on top.
Place the tray in the oven for 1 hour 20 minutes.
Baste the chicken halfway through cooking.
When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board. Carve your chicken and place onto a serving platter.
Cook the quinoa according to the packet instructions, then drain.
Melt coconut oil in a medium sized fry pan and add broccoli. Cook for 5 minutes until bright green and tender (don't overcook).
To make the dressing add all ingredients into a cup or small bowl and mix together until well combined.
Roughly chop or break the spinach with your hands. Add quinoa, broccoli, spinach, almonds, and cranberries to a large bowl. Pour the dressing over the salad and toss ingredients together. Put salad onto a large serving platter.
Ingredients
Directions
Preheat oven to 200 degrees Celsius.
Carefully prick the lemon all over, using a sharp knife. Put the garlic cloves, herbs and lemon into the chicken’s cavity and place the chicken into a roasting tray. Drizzle with olive oil, salt, pepper and add some additional chopped herbs on top.
Place the tray in the oven for 1 hour 20 minutes.
Baste the chicken halfway through cooking.
When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board. Carve your chicken and place onto a serving platter.
Cook the quinoa according to the packet instructions, then drain.
Melt coconut oil in a medium sized fry pan and add broccoli. Cook for 5 minutes until bright green and tender (don't overcook).
To make the dressing add all ingredients into a cup or small bowl and mix together until well combined.
Roughly chop or break the spinach with your hands. Add quinoa, broccoli, spinach, almonds, and cranberries to a large bowl. Pour the dressing over the salad and toss ingredients together. Put salad onto a large serving platter.
