Paprika Glazed Chicken with Quinoa Tabbouleh
Sweet, smoky paprika meets the mellow richness of roasted chicken served with fresh tabbouleh.
Nutrition Per Portion
- Calories
376
- Carbs
40.7g
- Fat
19.1g
- Fibre
5.6g
- Protein
11.1g
- Sugar
11.6g
-
Red Onion
-
Chicken Breast
-
Yoghurt
-
Brown Sugar
-
Paprika Glazed Chicken Spices (363)
-
Lemon
-
Olive Oil
-
Spring Onion
-
Tomatoes
-
Fresh Mint
-
Fresh Parsley
-
Quinoa
|
Red Onion |
Chicken Breast |
Yoghurt |
Brown Sugar |
Paprika Glazed Chicken Spices (363) |
Lemon |
|
Olive Oil |
Spring Onion |
Tomatoes |
Fresh Mint |
Fresh Parsley |
Quinoa |
-
0.0 min
Preheat the oven at 200C.
-
0.5 min
Bring a saucepan of slightly salted water to the boil.
-
1.0 min
Place the the quinoa in the pan, lower the heat and simmer gently until tender (10mins).
-
1.5 min
Finely chop the parsley, mint, red onion and tomatoes.
-
4.0 min
Juice the lemon and reserve the correct amount.
-
5.0 min
Thinly slice the spring onion.
-
6.0 min
In a bowl, mix together the oil, paprika chicken spices and brown sugar. Season with salt and pepper.
-
10.0 min
Brush the paprika spice mix over the chicken.
-
11.0 min
Drain the quinoa.
-
11.5 min
Place the chicken on a baking tray and place in the oven. Cook, turning once, until cooked through.
-
13.0 min
In a larger bowl, mix together the quinoa, tomatoes, herbs, spring onion and red onion.
-
15.0 min
Drizzle with the lemon juice.
-
16.0 min
Distribute the tabbouleh among serving plates.
-
30.0 min
Remove the chicken from the oven.
-
30.5 min
Thickly slice and arrange atop the tabbouleh.
-
31.5 min
Serve with yoghurt alongside the chicken and season with pepper.
-
Ingredients
Red Onion
finely chopped
Chicken Breast
Yoghurt
Brown Sugar
Paprika Glazed Chicken Spices (363)
Paprika, Cayenne, Cumin
Lemon
juiced 1/4 lemon juiced per person
Olive Oil
1 tablespoons per person
Spring Onion
thinly sliced
Tomatoes
finely chopped
Fresh Mint
finely chopped
Fresh Parsley
finely chopped
Quinoa
-
-
-
-
-
Reviews (1)
Aleya Al Hammadi
It was good