Australian Chicken Breast and Quinoa Tabbouleh Bowl

Name: Australian Chicken Breast and Quinoa Tabbouleh Bowl
Total time: 30 min
Yield: 1 serving
Cuisine: Greek
Ingredients: 200 g chicken breast; 80 g quinoa; 100 g cherry tomatoes; 80 g cucumber; 10 g fresh parsley; 15 ml olive oil; 1 whole lemon; 1 cloves garlic; 2 g dried oregano; 2 g salt

⏱ 30 min📊 Easy

Greekfresh assemblybatch cook

🔥

759 kcal

Calories

💪

64g

Protein

🍞

74g

Carbs

🥑

23g

Fat

✨ Micronutrients

Complete protein from quinoa and chickenHigh in vitamin C

🥗 Dietary

Dairy-freeEgg-freeGluten-free

⚠️ Generated without

Wheat / GlutenDairy

🪴 Pantry staples

olive oil15 ml
lemon1 whole
garlic1 cloves
dried oregano2 g
salt2 g

🛒 You'll need to buy

chicken breast200 g
quinoa80 g
cherry tomatoes100 g
cucumber80 g
fresh parsley10 g

👨‍🍳 Method

1Rinse the quinoa well and cook in a small pot with double the volume of water for 15 minutes until fluffy.
2Season the chicken breast with garlic, oregano and salt, then pan-sear over medium-high heat for 6 minutes per side until cooked through.
3Rest the chicken for 3 minutes, then slice into strips.
4Dice the cherry tomatoes and cucumber, and chop the parsley finely.
5Fluff the cooked quinoa and toss it with the tomatoes, cucumber, parsley, olive oil and lemon juice.
6Top the quinoa tabbouleh with the sliced chicken and serve.

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