Paprika Chicken with Quinoa Tabbouleh Topped with Mango Chutney

Pat the chicken dry with paper towel. In a bowl, combine the cumin & smoked paprika mix with 1 Tbsp olive oil. Add chicken, rubbing all over to cover. Marinate for 10 minutes.

Rinse white quinoa under cold water using a fine mesh strainer. Place quinoa, 2 cups water and stock 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.

Season the chicken on both sides with a little salt. Heat a little oil in a frypan over medium-high heat and cook chicken for about 5-6 minutes each side, or until cooked through.

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

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

Pat the chicken dry with paper towel. In a bowl, combine the cumin & smoked paprika mix with 1 Tbsp olive oil. Add chicken, rubbing all over to cover. Marinate for 10 minutes.

Rinse white quinoa under cold water using a fine mesh strainer. Place quinoa, 2 cups water and stock in a large 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.

Season the chicken on both sides with a little salt. Heat a little oil in a frypan over medium-high heat and cook chicken for about 5-6 minutes each side, or until cooked through.

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

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

Pat the chicken dry with paper towel. In a bowl, combine the cumin & smoked paprika mix with 1 Tbsp olive oil. Add chicken, rubbing all over to cover. Marinate for 10 minutes.

Rinse white quinoa under cold water using a fine mesh strainer. Place quinoa, 1 cup water and stock 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.

Season the chicken on both sides with a little salt. Heat a little oil in a frypan over medium-high heat and cook chicken for about 5-6 minutes each side, or until cooked through.

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

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

Pat the chicken dry with paper towel. In a bowl, combine the cumin & smoked paprika mix with 1 Tbsp olive oil. Add chicken, rubbing all over to cover. Marinate for 10 minutes.

Rinse white quinoa under cold water using a fine mesh strainer. Place quinoa, 1 cup water and stock 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.

Season the chicken on both sides with a little salt. Heat a little oil in a frypan over medium-high heat and cook chicken for about 5-6 minutes each side, or until cooked through.

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

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

Pat the chicken dry with paper towel. In a bowl, combine the cumin & smoked paprika mix with 1 Tbsp olive oil. Add chicken, rubbing all over to cover. Marinate for 10 minutes.

Rinse white quinoa under cold water using a fine mesh strainer. Place quinoa, 1 cup water and stock 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.

Season the chicken on both sides with a little salt. Heat a little oil in a frypan over medium-high heat and cook chicken for about 5-6 minutes each side, or until cooked through.

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

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

Pat the chicken dry with paper towel. In a bowl, combine the cumin & smoked paprika mix with 1 Tbsp olive oil. Add chicken, rubbing all over to cover. Marinate for 10 minutes.

Rinse white quinoa under cold water using a fine mesh strainer. Place quinoa, 1 cup water and stock 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.

Season the chicken on both sides with a little salt. Heat a little oil in a frypan over medium-high heat and cook chicken for about 5-6 minutes each side, or until cooked through.

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

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