Spiced roast chicken with quinoa tabbouleh


Dinner tonight, 1 July, 2017
Just really really delicious dish, the quinoa tabbouleh you can make for other dishes , if you like.
4 servings

  • 4 small free-range chicken breasts
  • 1 teaspoon chilli powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 2 tablespoons olive oil
  • 200 g quinoa
  • Vegetable stock
  • ½ cucumber, diced
  • 3 medium tomatoes, diced
  • 10 g each chopped fresh flatleaf parsley, coriander and mint
  • Seeds of 1 pomegranate

1) Preheat the oven to 200°C/fan180°C/gas 6. Pat the chicken dry with kitchen paper. Mix the spices and 1 tbsp of the olive oil in a bowl, then leave the chicken to marinate in the mixture for 15 minutes.

Cook the quinoa in vegetable stock according to the pack instructions, then leave to cool.

Heat the remaining oil in a frying pan and brown the chicken, turning, for about 5 minutes. Transfer to a baking tray and cook in the oven for 16-18 minutes until cooked through.

Meanwhile, in a large bowl, mix the cooked quinoa, cucumber, tomato, herbs and pomegranate seeds. Divide the tabbouleh among four plates or bowls and top with the roasted chicken breast, sliced. This is good served with mango chutney, if you like.

Happy Planner Recipe Download

Conversion calculator
blog comments powered by Disqus