Quinoa tabbouleh with grilled veg and lemon-herb chicken
Light, easy to digest & full of flavour. Contains a balanced mix of protein, healthy fats & fibre
Ingredients
- 2 boneless, skinless chicken breasts
- For the marinade:
- Juice and zest of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the tabbouleh:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup fresh parsley, finely chopped
- ½ cup fresh mint, finely chopped
- 1 cucumber, diced
- 2 tomatoes, deseeded and diced
- Juice of 2 lemons
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- For the grilled veg:
- 2 courgettes, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 tablespoon olive oil
- Salt and pepper to taste
Prep:
30 minutes
Cook:
25 minutes
Total time:
55 minutes
Servings:
2 (or more as a side)
Nutritional values (per serving):
Calories:
737 kcal
Fat:
27g
Saturated fat:
4.1g
Dietary fibre:
15g
Carbohydrates:
63g
Sugars:
21g
Protein:
51g
Salt:
1.1g
This dish is light, packed with flavour and provides a balanced mix of protein, healthy fats and fibre. It’s gentle on the stomach, easy to digest and refreshing. Great for batch-cooking, Summer picnics and BBQs.
For a vegetarian alternative, swap the chicken for halloumi.
Instructions:
- In a bowl, mix the marinade ingredients together – lemon juice and zest, extra virgin olive oil, oregano, thyme, salt, and pepper. Add the chicken breasts, ensuring they’re well coated. Marinate for at least 30 minutes in the fridge.
- Preheat a grill pan to medium-high heat. Grill the chicken for 6-7 minutes on each side, or until fully cooked through. Let it rest for a few minutes before slicing.
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and let it cool.
- In a large bowl, combine the cooled quinoa, chopped parsley, mint, diced cucumber and tomatoes. Dress with lemon juice, extra virgin olive oil, salt and pepper. Adjust the seasoning to taste.
- Toss the courgette and red bell pepper with olive oil, salt, and pepper. Grill over medium-high heat until tender and slightly charred, about 3-4 minutes per side.
- On a large platter, spread the quinoa tabbouleh as the base. Arrange the grilled vegetables and sliced chicken on top.
- Return the stuffed sweet potatoes to the oven and bake for an additional 5-10 minutes until the filling is bubbly and caramelised.
- This dish can be served warm or at room temperature.
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Last updated on Jul 03, 2024.
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