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Chicken Skewers with Quinoa

Ingredients:

  • 1 cup cooked quinoa


  • 1 punnet cherry tomatoes, diced


  • 1 Lebanese cucumber, chopped


  • 1 bunch parsley, chopped


  • 10-12 mint leaves, chopped

  • 4 green onions, chopped


  • ¼ cup extra virgin olive oil


  • ¼ cup fresh lemon juice


  • Salt and pepper


  • 600g chicken breast cut into 3 cm cubes


  • 1 tbsp extra virgin olive oil


  • 1 tsp dried oregano

GLUTEN-FREE: This is a gluten-free recipe

VEGAN: Swap the chicken for tofu

Method:

Step 1: In a large bowl combine cooked and cooled quinoa with diced tomatoes, cucumber, parsley, mint and green onions. Toss to combine.

Step 2: In a shaker or small bowl whisk or shake together lemon juice, olive oil and salt and pepper.

Step 3: Pour dressing over salad and toss to combine. This salad is best if left for the flavours to develop in the refrigerator overnight.

Step 4: Toss chicken cubes in olive oil and oregano. Thread onto skewers. Grill on a high heat for 2-3 minutes on each side or until cooked through.

Serve chicken with the salad.

Macros:

Calories: 381 Kcal, P 36g, C 14g, F 21g

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