Roasted chicken and brussels sprouts with quinoa

Step 1

Preheat oven to 200°C. Place the brussels sprouts on a baking tray. Sprinkle with turmeric, garlic powder and cumin and drizzle with half the oil and toss to coat. Bake for 20 mins or until lightly brown and tender.

Step 2

Meanwhile, coat the chicken in remaining oil. Heat a frying pan over medium heat. Add the chicken and cook, turning occasionally, for 10 mins or until cooked through. Transfer to a plate and set aside for 5 mins to rest. Thinly slice.

Step 3

Divide the quinoa salad among bowls and top with brussels sprout, spinach, onion, chicken and avocado.

Step 4

Combine the hommus and lemon juice in a small bowl. Drizzle over the salad and sprinkle with almonds. Season with pepper to serve.