Spicy chicken and quinoa tabouli
* add some spice in your week.
Serves 4
4 x 120gm chicken breast fillets
200 gm cherry tomatoes finely chopped
1 Lebanese cucumber
½ cup shredded kale finely
chopped parsley (as much as you like)
½ cup chopped mint
2 tls lemon juice
2 tbls olive oil
½ cup raw quinoa
½ tsp all spice
2 tsp cumin
2 tsp ground paprika (more if you like a lot of spice)
1 tsp dried thyme
200gm greek yoghurt
mint leaves to serve
Method
Spray a large saucepan with olive spray and place on medium heat. Add the allspice and some of the cumin. Cook for 30 seconds then remove from heat. Add the quinoa and 250ml water. Bring to the boil, and then reduce to low heat. Cook covered for 15 minutes or until water is absorbed and the quinoa is tender. Set aside, covered to rest.
Place the quinoa in a large bowl. Add the cucumber, tomato, kale, parsley, chopped mint, squirt of lemon juice and some oil. Toss to combine.
Combine the chicken, paprika, thyme, cumin and some oil in a large bowl. Heat a pan on medium and cook the chicken each side until cooked through. Then let it rest for 5 minutes and cut thick slices.
Combine the yoghurt with lemon juice and sesame seeds (if you like).
Serve out the tabouli onto 4 plates, top with chicken and then the yoghurt mixture.
Sprinkle some mint to serve if you like.
*Great spice taste and low carb meal.
*Lasts in fridge for 5 days.
*Perfect dinner and leave a serving for the next days lunch – the taste is amazing.
Calories 375 – Protein 33g, Carbs 12g, Fat 21g
