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Plated meal

Paprika Glazed Chicken with Quinoa Tabbouleh

  • Gluten Free
  • Low Calorie
  • Meat
  • Contains Dairy
  • Chicken

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

Nutrition Per Portion

  • Calories

    368

  • Carbs

    38.7g

  • Fat

    19.1g

  • Fibre

    5.6g

  • Protein

    11.1g

  • Sugar

    9.7g

  • 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

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