One Bowl with Chicken and Quinoa

[[ recipeID=recipe-9ko0098zw, title=One Bowl with Chicken and Quinoa ]]

One Bowl with Chicken and Quinoa

Servings: 2

Keywords:

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 250 ml quinoa
  • 310 ml water
  • 2 chicken breasts
  • 1 clove of garlic, minced
  • 2 tbsp extra virgin olive oil, divided between marinade and frying pan
  • The juice from half a lemon
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ⅛ tsp cayenne pepper
  • 2 naan, pita or flatbreads of your choice (used here - garlic and herb naan)
  • A small handful of mint leaves

Vegetable Mix

  • ¼ small red onion, finely chopped
  • ½ pepper, any colour, finely chopped
  • ½ cucumber, finely chopped
  • 150 g cherry tomatoes, finely chop half and cut the rest on two
  • The juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • 10 g flatleaf parsley, finely chopped

Tahini Dressing

  • 3 tbsp tahini
  • 1 clove of garlic, finely chopped
  • The juice from half a lemon
  • 3 tbsp warm water
  • Salt and pepper, to taste
  • ⅛ tsp smoked paprika

You Will Also Need:

  • One medium saucepan
  • One large frying pan
  • Two mixing bowls

Instructions

  1. In a bowl, mix cumin, paprika, cayenne pepper, garlic, juice of 1/2 lemon and 1 tbsp olive oil. Add the chicken, mix well and set aside until ready to cook.
  2. Bring the water to boil in a medium saucepan, add the quinoa, stir and reduce the heat to low. Cover the pan and leave to simmer for 10-12 minutes, or until all the water has evaporated.
  3. Remove the lid and fluff the quinoa with a fork. Set aside until ready to serve, leave the cover off the pan to allow any residual steam to escape.
  4. While the quinoa cooks, prepare the chicken, vegetables and cook your naan choice or flatbread according to the instructions on the package.
  5. Finely chop onion, pepper, cucumber, tomato, garlic and flatleaf parsley. Place in a bowl and add the juice of 1 lemon, 2 tbsp of olive oil and season with salt and pepper.
  6. Heat 1 tbsp of olive oil in a large frying pan, and once warm, add the chicken from the marinade. Cook for 3-4 minutes per side, or until the chicken is cooked through and juices run clear. Remove the chicken from the pan and allow to rest before slicing.
  7. To make the sauce, place tahini, lemon juice and garlic in a mixing bowl and whisk together while adding the warm water until desired consistency. Season to taste with salt, pepper and paprika.
  8. Slice the chicken into thin strips and divide between two bowls together with the quinoa, vegetables and your choice of bread. Drizzle with tahini sauce and garnish with some mint leaves before serving.