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Quinoa tabouleh with garlic chicken
Quinoa tabouleh with garlic chicken
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious summer meal: Quinoa tabouleh with garlic chicken - quick and healthy.
Ingredients:
  • 125.00 ml white quinoa
  • 500ml chicken style liquid stock
  • 36.40 gm olive oil
  • 580g chicken breast
  • 2 cloves garlic, crushed
  • 200g sweet grape tomatoes, chopped
  • 3 shallots (spring onions), chopped
  • 125.00 ml firmly packed roughly chopped mint
  • 125.00 ml firmly packed roughly chopped parsley
  • 62.50 ml lemon thyme leaves
  • 1 lemon, rind finely grated & juiced
Instructions:
  • In a medium saucepan, simmer quinoa with 1 cup (250 ml) stock until fluffy, then let it rest covered for 5 minutes before cooling.
  • Place the chicken on a plate and generously coat it with crushed garlic, salt, and pepper. Heat oil in a non-stick pan and cook the chicken for 4-5 minutes on each side until golden and fully cooked. Set the cooked chicken aside on a clean plate.
  • Pour in the rest of the stock to deglaze the pan, scraping up all the flavorful bits with a wooden spoon. Let the stock simmer for 5-10 minutes or until it reduces to 2 tablespoons. Add back the chicken and coat it in the delicious stock mixture. Take the pan off the heat.
  • In a large bowl, mix together cooled quinoa, tomatoes, shallots, mint, parsley, lemon thyme, lemon rind, and juice. Season well and mix thoroughly.
  • Slice the chicken and place it on top of the tabouleh on serving plates. Drizzle any remaining pan juices over the chicken. Serve the dish as is, or if preferred, mix the chicken and juices with the tabouleh before serving.

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