Paprika Chicken with Quinoa Tabbouleh Topped with Mango Chutney
- Prep time: 35 minutes
- Calories: 380
- 2 of Chicken Breast
- 1 Small Bunch of Flatleaf Parsley
- 120 g of Cherry Tomatoes
- 2 of Spring Onion
- 1 Tsp of Cumin & Smoked Paprika
- 1⁄2 Cup of White Quinoa
- 1 Tbsp of Lemon Juice
- 2 Tbsp of Dried Cranberries
- 1 Tbsp of Chicken Stock Concentrate
- 4 Tbsp of Mango Chutney
Prepare Chicken:Preheat oven to 180°C. Pat the chicken dry with paper towel. In a bowl, combine the spice mix with 1 Tbsp olive oil. Add chicken, rubbing all over to cover. Marinate for 10 minutes.
Cook Quinoa:Rinse 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.
Seal & Bake Chicken: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 16-18 minutes, until cooked through.
Make Tabbouleh:Meanwhile, wash the fresh produce. Pick parsley leaves, discarding the stems and roughly chop. Quarter tomatoes and finely slice spring onions. In a large bowl, combine cooked quinoa, parsley, spring onions, tomatoes, cranberries, lemon juice (to taste) and 1⁄2 the mango chutney. Season well with salt and pepper.
You Plate It:Divide tabbouleh between plates and top with chicken (we sliced ours). Serve with remaining mango chutney. Enjoy!