Paprika Chicken with Quinoa Tabbouleh Topped with Mango Chutney
- Prep time: 35 minutes
- Calories: 380
- 2 Chicken Breast
- 1 Small Bunch of Flatleaf Parsley
- 120 Grams of Cherry Tomatoes
- 2 Spring Onion
- 1 Teaspoons of Cumin & Smoked Paprika
- 0.5 Cups of White Quinoa
- 1 Lemon
- 2 Tablespoons of Dried Cranberries
- 1 30 Gram Pack of Concentrated Chicken Stock
- 2 Tablespoons 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 Tablespoon 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 ½ concentrated chicken 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.
Seal & Bake Chicken:Heat a little oil in a pan 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. Tip: if the pan is oven proof, you can put this straight into the oven, saving yourself some dishes.
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, cranberries, squeeze of lemon juice and ½ 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!