Lemon & Pumpkin Seed Crusted Chicken with Spring Greens & Quinoa

INGREDIENTS (SERVES 2)

For the Chicken & Crust:

• 2 Large chicken breasts (skinless and boneless)

• 40g Pumpkin seeds (pepitas), finely chopped or pulsed in a blender

• 1 tbsp Fresh parsley, finely chopped

• 1 Lemon (zest only for the crust, slice the rest for serving)

• 1 tbsp Olive oil

• 1 tbsp Dijon mustard (essential for keeping the chicken moist and helping the crust stick)

• Paprika, salt, and black pepper to taste

For the Quinoa & Veg:

• 120g Quinoa (rinsed)

• 300ml Vegetable stock

• 1 Bunch of asparagus (woody ends snapped off)

• 1 Large yellow or orange bell pepper, sliced

• 1 Courgette (zucchini), sliced into rounds

• 1 tbsp Olive oil

• 1 tsp Garlic powder

METHOD

• Step 1: Prep the Oven & Veg Preheat your oven to 200°C (180°C fan / gas mark 6). Toss the sliced bell pepper, courgette, and asparagus in a bowl with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Spread them out in a single layer on a large baking tray and place in the oven to roast.

• Step 2: Prepare the Chicken Place the chicken breasts between two sheets of baking paper and gently bash them with a rolling pin until they are an even thickness (about 1.5cm to 2cm). This ensures the chicken cooks evenly without drying out. Season both sides with a pinch of salt, pepper, and a dusting of paprika.

• Step 3: Apply the Magnesium-Rich Crust In a small shallow bowl, mix the finely chopped pumpkin seeds, chopped parsley, and lemon zest. Brush the top side of each chicken breast generously with Dijon mustard, then press the mustard-coated side firmly into the pumpkin seed mixture to create a thick, crunchy crust.

• Step 4: Bake Everything Carefully add the crusted chicken breasts to the baking tray alongside the roasting vegetables. Bake for 18-22 minutes, or until the chicken is thoroughly cooked through (juices run clear) and the seed crust is beautifully toasted and golden.

• Step 5: Simmer the Quinoa While the chicken and veg are baking, bring the vegetable stock to a boil in saucepan. Add the rinsed quinoa, cover with a lid, reduce the heat to low, and simmer for 12–15 minutes until the liquid is absorbed. Remove from heat and fluff up with a fork.

• Step 6: Serve Spoon the fluffy quinoa onto two plates, arrange the roasted vegetables alongside it, and place a sliced pumpkin-seed crusted chicken breast on top. Finish with a squeeze of fresh lemon juice.