Paprika Chicken with Quinoa Tabbouleh

<

<

With tender paprika chicken breast, an excellent source of lean protein, and quinoa, a gluten-free wholegrain also rich in protein, dietary fibre and antioxidants, this is a satisfying and super healthy dish that is filled with wonderful flavours and textures.

Paprika Chicken with Quinoa Tabbouleh

adapted from taste

150 g Regular white quinoa, well rinsed 300 ml Water 2 tbsp Parsley leaves finely chopped 1 tbsp Olive herb leaves 3 tbsp Mint leaves, finely chopped 2 Tomatoes, diced 3 stalk Spring onions, thinly sliced

50 ml Extra virgin olive oil 2 tbsp Lemon juice 1 tsp Paprika powder, plus extra to sprinkle 1 tsp Ground cumin Pinch of cayenne 1 tsp Caster sugar 100 g Low-fat thick Greek yoghurt 1/2 tbsp Olive oil 2 x 180 g Chicken breast fillets Sea salt, to season

1. Combine 300 ml water and rinsed quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
   
2. Add herbs, tomato, and spring onion to quinoa and toss to combine. Combine olive oil, lemon juice, 1/2 teaspoon paprika, cumin, cayenne and sugar, then season with salt.
   
3. Place yoghurt in a bowl and drizzle over 2 teaspoons dressing, then sprinkle with some paprika. Toss the salad in remaining dressing.
   
4. Mix 1/2 tablespoon olive oil and remaining 1/2 teaspoon of paprika, season, then brush over chicken. Heat a large grill pan until hot. Add in chicken and cook for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.

<

<

• Tweet
• Share
• Share
• Share
• Share

About Admin MC3

This is dummy text. It is not meant to be read. Accordingly, it is difficult to figure out when to end it. But then, this is dummy text. It is not meant to be read. Period.

Related Post