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Paprika chicken with quinoa tabbouleh

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, C, P
    MineralsSilicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

    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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