Ingredients
Scale
- 1 lb chicken breast, cubed
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 lemon, juiced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
Instructions
- In a bowl, marinate chicken with garlic, paprika, cumin, turmeric, salt, pepper, and lemon juice. Let sit for 15 minutes.
- Cook quinoa in water or broth according to package instructions. Fluff with a fork.
- Heat olive oil in a pan over medium heat. Cook chicken until browned and fully cooked, about 6-8 minutes.
- Assemble bowls with quinoa, chicken, tomatoes, cucumber, and parsley.
- Drizzle with extra lemon juice if desired.
Notes
- For extra flavor, add a spoonful of Greek yogurt or tahini sauce.
- Swap quinoa for rice or couscous if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 85mg