Middle Eastern Style Chicken25 mins
- Serves 2
- Quick & Easy
- Prep: 10 mins
- Cook: 15 mins
- 1 pack Brown Basmati, Quinoa, Pumpkin & Sunflower Seeds
- 1 tbps sunflower oil
- 1 red onion, thinly sliced
- Pinch of cinnamon
- 2 chicken breasts, thinly sliced
- 25g chopped apricots
- A few toasted almonds
- Small handful of coriander finely chopped
- 2 tbsps Toasted Amaranth
- Pomegranate Seeds
Heat the oil in the pan and gently fry the red onions with the cinnamon and the chicken breasts.
Add the rice and apricots and heat for 2-3 minutes.
Stir through the coriander and almonds and heat until piping hot.
Transfer to a serving dish and garnish with a few pomegranate seeds and sprinkle over the toasted Amaranth