2 tsp ras-el-hanout spice
1 tsp garlic infused oil
3 tsp olive oil, plus extra for drizzling
2 boneless, skinless chicken fillets
2 tsp maple syrup
handful mint, leaves finely sliced
Heat oven to 200C/fan 180C/gas 6. Zest and juice 1 lemon, then mix the zest and ½ the juice with the spice, garlic infused oil and 2 tsp oil.
Season well. Put the chicken into a shallow dish, spoon over the marinade, then leave for 10 mins to let the flavours mingle.
Meanwhile, cook the quinoa according to packet instructions, then tip into a large bowl.
Add the remaining lemon juice and oil, then cover and leave to stand.
Lift the chicken onto a foil-lined baking tray, spoon over any leftover marinade, then roast for 25 mins (or until cooked through thoroughly - this will depend on the sixe of the chicken fillets).
With 5 mins to go, pull out the baking tray and spoon 1 tsp maple syrup over each fillet.
Add the mint to the quinoa and fluff it up with a fork. Serve the chicken with the quinoa, spoon over the juices from the baking tray and add lemon wedges.
Recipe adapted from: Good Food