Moroccan spiced chicken with quinoa and brown rice

1.Cook frozen Birds Eye SteamFresh Quinoa with Brown Rice following packet directions.

2.Meanwhile combine Moroccan seasoning, cumin, coriander and coat chicken well on both sides.

3.Heat oil in a non-stick fry pan and cook chicken over medium heat until golden and cooked through. Rest for 5 minutes before thickly slicing.

4.Serve chicken on a bed of Birds Eye Quinoa with Brown Rice. Garnish with coriander before serving.