Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 cup (200g) quinoa (see Notes)

  3. 1 bunch flat-leaf parsley, leaves picked, finely chopped

  4. 2 tbs finely chopped mint or coriander

  5. 8 cherry tomatoes, quartered

  6. 3 spring onions, thinly sliced

  7. 1/4 cup (60ml) extra virgin olive oil

  8. 2 tbs lemon juice

  9. 1 1/2 tsp paprika, plus extra to sprinkle

  10. 1 tsp ground cumin

  11. Pinch of cayenne

  12. 1 tsp caster sugar

  13. 100g low-fat thick Greek yoghurt

  14. 1 tbs olive oil

  15. 4 x 180g chicken breast fillets

Instructions Jump to Ingredients ↑

  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 tsp paprika, cumin, cayenne and sugar, then season.

  3. Place yoghurt in a bowl and drizzle over 2 tsp 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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