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  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    49 mins ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 
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TURMERIC SPICE CHICKEN, PUMPKIN HUMMUS AND GREENS

When Sunday comes around and you’re looking for new ways to change up your meals for the week start thinking spice and simple variations on those dishes or foods you already love. We’ve done so in this recipe with turmeric, paprika, coriander and cumin spiced chicken to change the usual poached or grilled chicken you might turn to. Plus we plumped up the colour and deliciousness in this dish with a pumpkin hummus – so yum!!!! You can make both of these in advance and add to lunches / dinners for the next few days. Enjoy!

TURMERIC SPICED CHICKEN, PUMPKIN HUMMUS AND GREENS

GF : DF : SF

Serves 2

Pumpkin hummus:

1kg pumpkin pieces, cut 2cm thick

1/3 cup olive oil

2 teaspoons cumin

1 teaspoon coriander

2 tablespoons tahini

2 tablespoons lemon juice

Turmeric spiced chicken:

300g whole chicken breast, trimmed

1/2 teaspoon turmeric

2 teaspoon sweet paprika

1/2 teaspoon ground coriander

1/2 teaspoon cumin

pinch sea salt

2 cups (40g) baby spinach or chard

2 tablespoons extra virgin olive oil

1/2 avocado, sliced

2 tablespoons dukkah

Lemon wedges to serve

Preheat oven to 200C, place pumpkin on a tray, drizzle with 3 tablespoons olive oil, sprinkle with sea salt and toss to coat. Cook 20 minutes on a large, lined baking tray then remove from oven and allow to cool. Once cooled place in a food processor with remaining olive oil, cumin, coriander, tahini and lemon juice, blitz until smooth. Set aside to cool. Whilst hummus is cooling, mix the spices for the chicken – turmeric, paprika, coriander, cumin and sea salt – together in a small bowl, then rub over the chicken breast. Place on a lined baking tray and cook for 15-18 minutes. Remove from oven, cover and rest for 5 minutes. To serve, lightly saute baby spinach or chard in olive oil for 2-3 minutes. Place a good scoop of pumpkin hummus in a  bowl, arrange spinach into bowl, slice chicken and place over the hummus. Top with avocado, sprinkle with dukkah, add lemon wedges to side and serve. 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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