Paprika chicken with quinoa tabbouleh

 Paprika chicken with quinoa tabbouleh

To Prep : 0:20 

To Cook : 0:20

serving : 4 


 1 cup (200g) quinoa (Quinoa is from the health food aisle in supermarkets.)
 1 bunch flat-leaf parsley, leaves picked, finely chopped
 2 tablespoons finely chopped mint or coriander
 8 cherry tomatoes, quartered
 3 spring onions, thinly sliced
 1/4 cup (60ml) extra virgin olive oil
 2 tablespoons lemon juice
 1 1/2 teaspoons paprika, plus extra to sprinkle
 1 teaspoon ground cumin
 Pinch of cayenne
 1 teaspoon caster sugar
 100g low-fat thick Greek yoghurt
 1 tablespoon olive oil
 4 x 180g chicken breast fillets


Place the quinoa and 600ml water in a small saucepan over medium heat, then bring to a simmer. Cook for 10 minutes or until tender. Drain well and leave to cool.
Step 2
Add herbs, tomato and onion to quinoa and toss to combine. Combine oil, lemon juice, 1/2 teaspoon paprika, cumin, cayenne and sugar, then season.
Step 3
Place yoghurt in a bowl and drizzle over 2 teaspoons dressing, then sprinkle with some paprika. Toss salad in remaining dressing.
Step 4
Preheat grill to medium-high. Mix oil and remaining paprika, season, then brush over chicken. Grill for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.

(source )