Paprika Chicken with Quinoa Tabbouleh Topped with Mango Chutney

Preheat oven to 180°C. Pat the chicken breast dry with paper towel. In a bowl, combine the cumin & smoked paprika mix with 1 Tbsp olive oil and. Add chicken, rubbing all over to cover. Marinate for 10 minutes. Zest lemon.

Tip! Marinate for as long as you like, even overnight if you have time. The longer the marination time, the better the flavour.

Rinse white quinoa under cold water using a fine mesh strainer. Place quinoa, 1 cup water and chicken stock concentrate in a medium pot over high heat. Bring to a boil, then reduce heat to low and simmer until liquid has evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, cover, and set aside to cool slightly.

Tip! If the liquid dries out but the quinoa isn't yet cooked, add a few tablespoons of water and continue to cook.

Season the chicken on both sides with a little salt. Heat a little oil in a frypan over medium-high heat and brown the chicken for about 5 minutes, turning half way. Transfer to a baking tray and cook chicken for 10-12 minutes, until cooked through.

Tip! If the frypan is ovenproof, you can put this straight into the oven, saving yourself some dishes.

Pick flatleaf parsley leaves, discarding the stems and roughly chop. Quarter cherry tomatoes and finely slice spring onions. In a large bowl, combine cooked quinoa, parsley, spring onions, tomatoes, dried cranberries, lemon zest and juice (to taste) and ¹⁄₂ the mango chutney. Season well with salt and pepper.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Slice chicken against the grain. Divide tabbouleh between plates and top with chicken. Serve with remaining mango chutney. Enjoy!

Preheat oven to 180°C. Pat the chicken breast dry with paper towel. In a bowl, combine the cumin & smoked paprika mix with 1 Tbsp olive oil and. Add chicken, rubbing all over to cover. Marinate for 10 minutes. Zest lemon.

Tip! Marinate for as long as you like, even overnight if you have time. The longer the marination time, the better the flavour.

Rinse white quinoa under cold water using a fine mesh strainer. Place quinoa, 1 cup water and chicken stock concentrate in a medium pot over high heat. Bring to a boil, then reduce heat to low and simmer until liquid has evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, cover, and set aside to cool slightly.

Tip! If the liquid dries out but the quinoa isn't yet cooked, add a few tablespoons of water and continue to cook.

Season the chicken on both sides with a little salt. Heat a little oil in a frypan over medium-high heat and brown the chicken for about 5 minutes, turning half way. Transfer to a baking tray and cook chicken for 10-12 minutes, until cooked through.

Tip! If the frypan is ovenproof, you can put this straight into the oven, saving yourself some dishes.

Pick flatleaf parsley leaves, discarding the stems and roughly chop. Quarter cherry tomatoes and finely slice spring onions. In a large bowl, combine cooked quinoa, parsley, spring onions, tomatoes, dried cranberries, lemon zest and juice (to taste) and ¹⁄₂ the mango chutney. Season well with salt and pepper.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Slice chicken against the grain. Divide tabbouleh between plates and top with chicken. Serve with remaining mango chutney. Enjoy!