If you love healthy, protein rich and tasty then this is the dish for you! Free range chicken served with a warm quinoa tabouli made from spiced and roasted cauliflower, almonds, spring onion, parsley and finised with a tahini dressing!
30 Minutes. Gluten Free. Sugar Free.
2 x 180g free range chicken breasts
1/2 tablespoon ground cumin
1/2 tablespoon coriander
2 spring onions
4 sprigs parsley
2 tablespoons shaved almonds
3/4 cup quinoa
1/2 tablespoon tahini
Preheat oven & make quinoa
Preheat oven to 200ºC on fan bake. Using absorption method, place quinoa in saucepan and cover with 1.5 cups of cold water. Bring to the boil then simmer until liquid has absorbed and air bubbles begin to form. Cover pot, remove from heat and set aside for a minimum of 15 minutes.
Cut cauliflower into small florets and crush the garlic. Combine in a bowl with a drizzle of olive oil, salt, pepper and the spices. Line a baking tray and evenly spread the cauliflower. Roast until golden and tender, (approx. 15-20 minutes).
In a bowl combine the chicken, zest (only) of the lemon, salt, pepper and a drizzle of olive oil. Mix to coat well. Heat a non-stick fry pan or grill pan to a medium to high heat. Place chicken onto the pan and cook for 8 minutes, turning every 2 minutes. Remove from the pan, cover with foil and rest for 3 minutes.
Make tabouli & serve
To make dressing, whisk together the juice of the lemon, tahini olive oil, salt and pepper. In a large bowl, combine quinoa, cauliflower, almonds, roughly chopped parsley and finely sliced spring onions. Slice chicken breasts on an angle into 1cm thick pieces. Plate tabouli and top with the chicken and drizzle over tahini dressing.
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