Paprika Glazed Chicken with Quinoa Tabbouleh

Sweet, smoky paprika meets the mellow richness of roasted chicken served with fresh tabbouleh.

Nutrition Per Portion

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.