Indian Recipe

Indian Recipes ⇢ Chicken, quinoa and salad

Category

Non-Vegetarian

Meal of Day

Dinner

Zone/Region

Universal Dish

Total number of Servings 2

Cooked chicken breast, quinoa, and a variety of veggies, herbs, and dressings are combined protein-packed salad. It contains a variety of vitamins and minerals that help to make a well-balanced diet. It consist of Vitamins K, C, E, and Minerals.

Nutritional values

Energy424 Kcal
Carbohydrates50 g
Proteins17 g
Fat21 g
Saturated Fat6 g
Fiber17 g
Sugar11 g

Ingredients

100g / ⅗ cup of quinoa (Kinwa)
1 garlic clove, crushed
1 tablespoon of extra-virgin olive oil (Jaitoon ka tel)
150g / ¾ cup of tomatoes, roughly chopped
50g / ½ cup of Indian cottage cheese (Paneer), crumbled
½ of lemon
2 of chicken breasts
Handful pitted black kalamata olives (Kalamaata jaitoon)
½ of red onion, finely sliced
Small bunch mint leaves (Pudina), chopped

Procedure

Add quinoa (kinwa) and water in a pan.
When water starts boiling reduce the flame.
Cover and cook until all the liquid is absorbed (about 10-15 minutes).
Rinse in cold water and drain thoroughly.
Toss the chicken fillets in the olive oil (Jaitoon ka tel).
Add some seasoning, chilli, and garlic.
Lay in a hot pan and cook for 3-4 minutes on each side or until cooked through
Transfer to a plate and set aside.
Next, tip the tomatoes, olives (jaitoon), onion, Indian cottage cheese (paneer), and mint (pudina) into a bowl.
Toss in the cooked quinoa (kinwa).
Stir through the remaining olive oil (Jaitoon ka tel), lemon juice, and zest.
Season well.
Serve with the chicken on top.