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Paprika chicken with quinoa tabbouleh
Paprika chicken with quinoa tabbouleh
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Try a refreshing twist on tabouleh with this flavorful quinoa chicken salad using gluten-free quinoa instead of burghul wheat.
Ingredients:
  • 200g quinoa
  • 1 bunch flat-leaf parsley, leaves picked, finely chopped
  • 40.00 ml finely chopped mint or coriander
  • 8 cherry tomatoes, quartered
  • 3 spring onions, thinly sliced
  • 60ml olive oil
  • 42.00 gm lemon juice
  • 3.75 gm paprika, plus extra to sprinkle
  • 2.50 gm ground cumin
  • Pinch of cayenne
  • 5.00 gm caster sugar
  • 100g low-fat thick Greek yoghurt
  • 18.20 gm olive oil
  • 4 x 180g chicken breast fillets
  • Salt, to season
Instructions:
  • In a small saucepan over medium heat, simmer the quinoa with 600ml of water until tender, about 10 minutes. Drain and let cool.
  • Combine quinoa with fragrant herbs, ripe tomato, and fresh onion. Then, mix well. In a separate bowl, whisk together oil, zesty lemon juice, 1/2 teaspoon paprika, aromatic cumin, spicy cayenne, and a touch of sugar. Season to taste.
  • In a bowl, combine yogurt with 2 teaspoons of dressing and sprinkle with paprika. Toss salad in the rest of the dressing.
  • Preheat grill to medium-high heat. Combine oil and the rest of the paprika, season the mixture, and brush it over the chicken. Grill the chicken for 7-8 minutes on each side until fully cooked. Serve the sliced chicken with a side salad and yogurt.

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