Middle Eastern Chicken with Quinoa Tabbouleh

Ingredients

• 300g chicken tenderloins
• 80g rocket, finely chopped
• 30g parsley, finely chopped
• 10g mint, finely chopped
• 1 lemon, zested and juiced
• 2 tsp Middle Eastern spice mix
• 2 tomatoes, finely chopped
• 2 green spring onions, thinly sliced
• ½ cup quinoa, soaked in cold water
• Extra virgin olive oil
• Pepper

Methods

1. Drain quinoa and add to a saucepan with water using a ratio of 2 water to 1 quinoa. Bring to boil. Simmer, covered, for 15 minutes until tender and liquid is absorbed. Stir with a fork to separate grains. Transfer to a bowl to cool.
2. Meanwhile, toss chicken with spice mix and oil in a bowl. Season.
3. Heat an oiled, non-stick frying pan over medium to high heat. Add chicken and cook for about 3 to 4 minutes on each side, or until cooked.
4. To make quinoa tabbouleh, zest lemon and squeeze juice. Add both to quinoa along with tomato , rocket, parsley, mint and spring onion. Season with pepper and drizzle with olive oil. Toss well.
5. Serve chicken with quinoa tabouli. Enjoy!

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.