Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
For the marinated chicken:
1.
In a bowl, combine the chicken breast (sliced into chunks) with paprika, cumin, turmeric, honey, and olive oil. Mix until the chicken is well coated and let it marinate whilst you prepare the salad and feta.
150 g Chicken breast
1 tsp Paprika
1/2 tsp Cumin
1/2 tsp Turmeric
1 tsp Honey
1 tsp Olive oil
For the herby quinoa salad:
1.
Cook the quinoa according to package instructions. Once cooked and cooled, mix it with chopped fresh parsley and chopped cucumber. Season with a big pinch of salt and pepper.
50 g Quinoa
1 handful Fresh parsley
1/3 Cucumber
For the whipped feta:
1.
Blend or mash the feta with the Greek yogurt until smooth and creamy.
50 g Feta
30 g Greek yogurt
To finish:
1.
Pan-fry or air-fry the chicken for around 10-12 minutes until golden and cooked through.
2.
To serve, top the quinoa salad with the chicken, a dollop of the whipped feta and some thinly sliced red onion. Season with another pinch of paprika and oregano.
1/2 Red onion
1 pinch Oregano
For
1
M
I
For the marinated chicken:
150
g
Chicken breast, raw weight
1
tsp
Paprika
1/2
tsp
Cumin
1/2
tsp
Turmeric
1
tsp
Honey
1
tsp
Olive oil
For the herby quinoa salad:
50
g
Quinoa, dry
1
handful
Fresh parsley, chopped
1/3
Cucumber, chopped
For the whipped feta:
50
g
Feta
30
g
Greek yogurt, 0-5%
To serve:
1/2
Red onion
1
pinch
Oregano
Per Serving
Calories
572kcal
Fat
22g
Carbs
42g
Protein
54g
Fibre
6g
Only visible to you
Made it?
Cancel
T
Tessie S
2 months ago
Loved this dish it was well balanced with great flavours. Adding lemon to the salad really lifted it. Will definitely be on the weekly rotation!
Like
Reply
Cancel
C
Chiara L
2 months ago
Chicken needs salt and pepper and I pickled the onions, otherwise delicious!
Like
Reply
Cancel
Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
For the marinated chicken:
1.
In a bowl, combine the chicken breast (sliced into chunks) with paprika, cumin, turmeric, honey, and olive oil. Mix until the chicken is well coated and let it marinate whilst you prepare the salad and feta.
150 g Chicken breast
1 tsp Paprika
1/2 tsp Cumin
1/2 tsp Turmeric
1 tsp Honey
1 tsp Olive oil
For the herby quinoa salad:
1.
Cook the quinoa according to package instructions. Once cooked and cooled, mix it with chopped fresh parsley and chopped cucumber. Season with a big pinch of salt and pepper.
50 g Quinoa
1 handful Fresh parsley
1/3 Cucumber
For the whipped feta:
1.
Blend or mash the feta with the Greek yogurt until smooth and creamy.
50 g Feta
30 g Greek yogurt
To finish:
1.
Pan-fry or air-fry the chicken for around 10-12 minutes until golden and cooked through.
2.
To serve, top the quinoa salad with the chicken, a dollop of the whipped feta and some thinly sliced red onion. Season with another pinch of paprika and oregano.
1/2 Red onion
1 pinch Oregano
For
1
M
I
For the marinated chicken:
150
g
Chicken breast, raw weight
1
tsp
Paprika
1/2
tsp
Cumin
1/2
tsp
Turmeric
1
tsp
Honey
1
tsp
Olive oil
For the herby quinoa salad:
50
g
Quinoa, dry
1
handful
Fresh parsley, chopped
1/3
Cucumber, chopped
For the whipped feta:
50
g
Feta
30
g
Greek yogurt, 0-5%
To serve:
1/2
Red onion
1
pinch
Oregano
Per Serving
Calories
572kcal
Fat
22g
Carbs
42g
Protein
54g
Fibre
6g
Only visible to you
Made it?
Cancel
T
Tessie S
2 months ago
Loved this dish it was well balanced with great flavours. Adding lemon to the salad really lifted it. Will definitely be on the weekly rotation!
Like
Reply
Cancel
C
Chiara L
2 months ago
Chicken needs salt and pepper and I pickled the onions, otherwise delicious!
Like
Reply
Cancel
