Lemon-Herb Chicken Quinoa Tabbouleh Bowl
Lunch · Levantine · Ready in 28 min · Serves 2
Grilled lemon chicken over a quinoa tabbouleh heavy on parsley and mint. The salad does the talking; the chicken does the lifting.
Per serving
- Calories
- 500
- Protein
- 39 g
- Carbs
- 42 g
- Fat
- 18 g
- Fibre
- 7 g
Vitamins and minerals, % of a day’s needs
- Iron28%
- Vitamin D1%
- B1214%
- Zinc30%
- Magnesium44%
- Omega-318%
- Calcium9%
- Potassium31%
- Vitamin C72%
- Riboflavin39%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 320 g Chicken breast, sliced
- 120 g Quinoa (uncooked)
- 40 g Fresh flat-leaf parsley
- 2 tbsp Fresh mint, chopped
- 150 g Cherry tomatoes
- 1 whole Lemon
- 1.5 tbsp Olive oil
- 0.5 tsp Salt
Method
- 1
Simmer 120g quinoa in 240ml salted water for 14-15 minutes until the spirals show and the water is absorbed. Spread it on a plate to cool for 3 minutes.
- 2
Toss 320g sliced chicken with the zest of the 1 lemon, a third of the olive oil and half the salt. Cook in a grill pan over medium-high heat for 8 minutes, turning once, until cooked through.
- 3
Chop the 40g parsley finely and fold through the quinoa with 2 tbsp chopped mint, 150g quartered cherry tomatoes, the lemon's juice, and the remaining olive oil and salt. Top with the chicken.
