Moroccan Chicken

Ingredients:

• Chicken breast: 150g

• Onion: 1/2

• Ghee butter: 1 tbsp

• Red bell pepper: 1

• Water: 150ml

• Quinoa, raw: 60g (e.g. red quinoa) or wholegrain wraps, 2 (42 g each)

• Sprouts: optional

Seasoning:

• Ras el hanout: 2 flat teaspoons

• Cinnamon: pinch

• Chili flakes: pinch

• Garlic clove, crushed: 1

• White pepper: pinch

Instructions:

Cook quinoa separately

Sauté 1/2 onion and 1 red bell pepper in 1 tbsp ghee.

Add 150g chicken breast and cook until done.

Stir in 150ml water, seasoning (2 tsp ras el hanout, pinch of cinnamon, chili flakes, white pepper, and 1 crushed garlic clove).

Combine with cooked quinoa.

Serve with parsley.