Paprika Chicken with Quinoa Tabbouleh Topped with Mango Chutney
  • Prep time: 35 minutes
  • Calories: 380
Tabbouleh is traditionally made with bulgur but in this recipe we have used quinoa for something a little different. Simple and fresh, combined with healthy chicken, this is the perfect meal - packed with flavour and goodness.
  • 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 (1-1)
  • 12 Cup of White Quinoa
  • 1 of Lemon
  • 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.

Sear & Bake Chicken:

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 16-18 minutes, until cooked through.

Make Tabbouleh:

Pick parsley leaves, discarding the stems, and roughly chop. Quarter tomatoes and finely slice spring onions. Zest lemon and cut in half. In a large bowl, combine cooked quinoa, parsley, spring onions, tomatoes, cranberries, lemon zest and juice (to taste) and 12 the mango chutney. Season well with salt and pepper.

You Plate It:

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