Très facile
Marcy
Chicken with Mediterranean Quinoa Salad
9 minutesPréparation
12 minutesCuisson
716 kcalPar portion
Ingrédients pour 1
1
Poulet (escalope)
1/4 cup
Pois chiches (cuits)
1/3
Concombre
1/2
Tomate
1/3 cup
Quinoa (cru)
2 càs
Persil (frais)
1/2
Citron jaune
Ustensiles
Plaques de cuisson, Poêle, Couteau
recette
- Étape 1
Cook the quinoa according to package instructions. It's best to cook in advance & cool fully to enjoy chilled in the salad! - Étape 2
Wash or peel the cucumber, then dice. - Étape 3
Wash & dice the tomato. - Étape 4
Clean the parsley & finely chop. - Étape 5
Pat the chicken dry & season all over with salt & pepper. Add your favorite seasonings! We like garlic powder, paprika & a dash of cayenne. Heat a grill pan over medium-high heat. Sear the chicken undisturbed for 5-6 min, until nice grill marks have formed. Flip & grill the other side for 5-6 more min, or until the internal temp reaches 165°F. - Étape 6
Remove the chicken from the heat & set on a cutting board to rest for 5 min. Meanwhile, in a serving dish, add the cucumbers, tomatoes, rinsed/drained chickpeas & fluffy quinoa. Add a pinch of salt & pepper. Toss well to combine. - Étape 7
In a small bowl, combine the chopped parsley with a few zests of lemon, the juice of 1/2 a lemon & 2 tbsp olive oil per serving. Season with a bit of salt, pepper & oregano if you have. Whisk well to combine. - Étape 8
Slice the grilled chicken & serve on top of the quinoa salad. Drizzle the lemony vinaigrette overtop the meat & salad, serve & enjoy!