Paprika chicken with quinoa tabbouleh

Cooking Meat Paprika chicken with quinoa tabbouleh

Quinoa is a delicious gluten-free substitute for burghul wheat that is traditionally used in tabouleh. Learn how to use it in this delicious quinoa chicken salad recipe.

Lables: Low carb Low sodium Low sugar Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place the quinoa and 600ml water in a small saucepan over medium heat, then bring to a simmer. Cook for 10 minutes or until tender. Drain well and leave to cool.
  2. Add herbs, tomato and onion to quinoa and toss to combine. Combine oil, lemon juice, 1/2 teaspoon paprika, cumin, cayenne and sugar, then season.
  3. Place yoghurt in a bowl and drizzle over 2 teaspoons dressing, then sprinkle with some paprika. Toss salad in remaining dressing.
  4. Preheat grill to medium-high. Mix oil and remaining paprika, season, then brush over chicken. Grill for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.

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1 cup quinoa
1 bunch flat-leaf parsley, leaves picked, finely chopped
2 tbsp finely chopped mint or coriander
8 cherry tomatoes, quartered
3 spring onions, thinly sliced
1/4 cup extra virgin olive oil
2 tbsp lemon juice
1 1/2 tsp paprika, plus extra to sprinkle
1 tsp ground cumin
Pinch of cayenne
1 tsp caster sugar
100g low-fat thick Greek yoghurt
1 tbsp olive oil
4 x 180g chicken breast fillets
Salt, to season

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Meat
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