Paprika Chicken with Quinoa Tabbouleh

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With tender paprika chicken breast, an excellent source of lean protein, and quinoa, a gluten-free wholegrain also rich in protein, dietary fibre and antioxidants, this is a satisfying and super healthy dish that is filled with wonderful flavours and textures.

Paprika Chicken with Quinoa Tabbouleh

adapted from taste

150 g Regular white quinoa, well rinsed 300 ml Water 2 tbsp Parsley leaves finely chopped 1 tbsp Olive herb leaves 3 tbsp Mint leaves, finely chopped 2 Tomatoes, diced 3 stalk Spring onions, thinly sliced

50 ml Extra virgin olive oil 2 tbsp Lemon juice 1 tsp Paprika powder, plus extra to sprinkle 1 tsp Ground cumin Pinch of cayenne 1 tsp Caster sugar 100 g Low-fat thick Greek yoghurt 1/2 tbsp Olive oil 2 x 180 g Chicken breast fillets Sea salt, to season

1. Combine 300 ml water and rinsed quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
   
2. Add herbs, tomato, and spring onion to quinoa and toss to combine. Combine olive oil, lemon juice, 1/2 teaspoon paprika, cumin, cayenne and sugar, then season with salt.
   
3. Place yoghurt in a bowl and drizzle over 2 teaspoons dressing, then sprinkle with some paprika. Toss the salad in remaining dressing.
   
4. Mix 1/2 tablespoon olive oil and remaining 1/2 teaspoon of paprika, season, then brush over chicken. Heat a large grill pan until hot. Add in chicken and cook for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.

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