
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
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Red Onion
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Chicken Breast
-
Yoghurt
-
Brown Sugar
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Paprika Glazed Chicken Spices (363)
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Lemon
-
Olive Oil
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Spring Onion
-
Tomatoes
-
Fresh Mint
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Fresh Parsley
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Quinoa
![]() Red Onion |
![]() Chicken Breast |
![]() Yoghurt |
![]() Brown Sugar |
![]() Paprika Glazed Chicken Spices (363) |
![]() Lemon |
![]() Olive Oil |
![]() Spring Onion |
![]() Tomatoes |
![]() Fresh Mint |
![]() Fresh Parsley |
![]() Quinoa |
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0.0 min
Preheat the oven at 200C.
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0.5 min
Bring a saucepan of slightly salted water to the boil.
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1.0 min
Place the the quinoa in the pan, lower the heat and simmer gently until tender (10mins).
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1.5 min
Finely chop the parsley, mint, red onion and tomatoes.
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4.0 min
Juice the lemon and reserve the correct amount.
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5.0 min
Thinly slice the spring onion.
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6.0 min
In a bowl, mix together the oil, paprika chicken spices and brown sugar. Season with salt and pepper.
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10.0 min
Brush the paprika spice mix over the chicken.
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11.0 min
Drain the quinoa.
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11.5 min
Place the chicken on a baking tray and place in the oven. Cook, turning once, until cooked through.
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13.0 min
In a larger bowl, mix together the quinoa, tomatoes, herbs, spring onion and red onion.
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15.0 min
Drizzle with the lemon juice.
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16.0 min
Distribute the tabbouleh among serving plates.
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30.0 min
Remove the chicken from the oven.
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30.5 min
Thickly slice and arrange atop the tabbouleh.
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31.5 min
Serve with yoghurt alongside the chicken and season with pepper.
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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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Reviews (1)
Aleya Al Hammadi
It was good