Name: Kale and quinoa tabouli with paprika chicken
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Cuisine: holiday
Ingredients: 1/2 tsp ground allspice; 5.00 gm ground cumin; 100g quinoa; 1 Lebanese cucumber, finely chopped; 200g punnet Perino grape tomatoes, finely chopped; 375.00 ml kale, finely shredded; 125.00 ml flat-leaf parsley, finely chopped; 125.00 ml mint, finely chopped; 42.00 gm lemon juice; 36.40 gm olive oil; 4 x 120g RSPCA approved chicken breast fillets; 5.00 gm ground paprika; 1 tsp dried thyme; 200g Greek-style yoghurt; 24.00 gm tahini; Mint leaves, to serve; Lemon zest, to serve

Kale and quinoa tabouli with paprika chicken

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Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Wholesome kale quinoa tabouli with seasoned paprika chicken and creamy tahini yogurt drizzle.

Ingredients:

1/2 tsp ground allspice
5.00 gm ground cumin
100g quinoa
1 Lebanese cucumber, finely chopped
200g punnet Perino grape tomatoes, finely chopped
375.00 ml kale, finely shredded
125.00 ml flat-leaf parsley, finely chopped
125.00 ml mint, finely chopped
36.40 gm olive oil
4 x 120g RSPCA approved chicken breast fillets
5.00 gm ground paprika
1 tsp dried thyme
200g Greek-style yoghurt
24.00 gm tahini
Mint leaves, to serve
Lemon zest, to serve

Instructions:

1. Heat a medium saucepan over medium heat. Toast the allspice and half of the cumin for 30 seconds until fragrant. Remove from heat. Add quinoa and 1 cup (250ml) water. Bring to a boil, then simmer on low, covered, for 15 minutes until quinoa is tender and water is absorbed. Let it rest covered for another 15 minutes before serving.
Combine quinoa, cucumber, tomato, kale, parsley, mint, 1 1/2 tablespoons of lemon juice, and half of the oil in a large bowl. Mix well.
In a large bowl, mix together the chicken, paprika, thyme, remaining cumin, and remaining oil.
Preheat a chargrill pan over medium heat. Grill the chicken for 4 minutes on each side until beautifully golden and fully cooked. Place it on a plate, cover it with foil, and let it rest for 5 minutes before slicing it thickly.
Mix together yoghurt, tahini, 1 tablespoon water, and the rest of the lemon juice in a bowl.
Plate the quinoa tabouli and chicken, then generously drizzle with the creamy yogurt sauce. Finish with a sprinkle of fresh mint leaves and zesty lemon zest.

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