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Roast Chicken, Quinoa, Salad and Hummus Meal Prep

Roast Chicken, Quinoa, Salad and Hummus Meal Prep - Middle Eastern - More easy meal prep with Hummus, Roast Chicken, Salad and Sourdough and ancient Grains Pitta which I am obsessed with.
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Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Meal Prep
Cuisine Middle Eastern
Servings 6

Ingredients
  

Chicken

  • 1 large Chicken Giblets removed, legs tied together and wings tucked under
  • 5 cloves Garlic crushed
  • 1/2 small bunch Thyme leaves removed
  • 1 tsp Zataar
  • 2 small Lemons cut in half juice of
  • 25g Butter Melted
  • 1 Onion cut into wedges

Hummus

  • 2 cups Hummus Store brought or Home Made

Salad

  • 5 small Persian Cucumbers sliced
  • Small Handful Cherry Tomatoes
  • 1/4 Red Onion sliced finely
  • 1/2 Lemon juice of
  • 1 tsp Zataar
  • 1 tbsp Red Wine Vinegar

Quinoa

  • 1 cup Quinoa washed thoroughly
  • 2 cups Chicken or Veg Stock
  • 1 clove Garlic crushed
  • 1/2 Lemon juice of
  • Salt and Pepper to taste

Instructions
 

Chicken

  • Season and rub the chicken inside and out with salt and pepper a few hours before cooking. Cover the chicken and leave in the fridge. Preheat your oven to Gas 7. In a small bowl, mash the butter with two thirds of the thyme leaves, zataar, the mashed garlic and the juice of 1 lemon. Mix everything together with some seasoning and set aside. Use your hand to loosen the chicken skin away from the breast, then push most of the butter under the skin. Rub the rest of the butter all over the chicken and drizzle with a little olive oil. Stuff the cavity with the remaining  lemon halves, remaining thyme leaves and the garlic. Add the onion to the bottom of a oven tray. Sit the chicken on top.  Cook in the preheated oven for around 20 minutes. Turn down the heat to Gas Mark 6 and cook for a further 45 minutes to an hour, or until the chicken is cooked. This may take up to 15 - 20 minutes more. The chicken is cooked when the juices run clear from the thickest part of the thigh. Remove from the tray and stand for 5 - 15 minutes before carving.

Salad

  • Combine all the ingredients for the salad in a small bowl.

Quinoa

  • Bring the stock to a boil in a medium sized pot. Stir in the quinoa, garlic, lemon juice and salat and pepper. Then turn the heat down to low, cover and simmer gently until cooked. This will take around 15-20 minutes.

Assemble

  • Divide all the elements of the meal prep between your tubs and refrigerate.
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