Cumin-Spiced Chicken with Pomegranate Mint Quinoa is a delightful fusion dish that combines Middle Eastern spices and vibrant flavors, creating a harmonious balance on your plate. The cumin-spiced chicken offers a warm, earthy taste profile, perfectly complimented by the refreshing zing of mint and the sweet-tart burst of pomegranate seeds. Quinoa, known for its high protein content and fluffy texture, serves as a nutritious base that absorbs the flavors beautifully. This dish is cherished for its colorful presentation, a visual treat that matches its taste. Ideal for dinner gatherings, it satisfies both the adventurous eater seeking bold tastes and those looking for a healthy, wholesome meal. The combination of tender chicken and fluffy quinoa ensures a satisfying meal experience that leaves a lasting impression.
Cumin-Spiced Chicken with Pomegranate Mint Quinoa
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken Breast – 600 Grams
- Cumin Powder – 2 Tsp
- Salt – 1 Tsp
- black pepper – 0.5 Tsp
- Olive oil – 2 Tbsp
- Quinoa – 1 Cups
- Water – 2 Cups
- Pomegranate Seeds – 0.5 Cups
- mint leaves – 0.25 Cups
- lemon juice – 2 Tbsp
Nutrition
Per Serving
450 Kcal
Calories
35 Grams
Protein
15 Grams
Total Fat
3 Grams
Saturated Fat
75 Mg
Cholesterol
550 Mg
Sodium
5 Grams
Dietary Fiber
2 Grams
Sugars
Directions
Step 1
Preheat your oven to 200°C (400°F). Season the chicken breast with cumin powder, salt, and black pepper.
Step 2
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown.
Step 3
Transfer the chicken to a baking sheet and bake in the oven for 20-25 minutes until cooked through.
Step 4
While the chicken is baking, rinse quinoa under cold water. In a pot, bring water to a boil, add quinoa, and simmer for 15 minutes until fluffy.
Step 5
In a large bowl, combine cooked quinoa, pomegranate seeds, chopped mint leaves, and lemon juice. Mix well.
Step 6
Slice the baked chicken and serve over the quinoa salad, garnishing with extra mint leaves if desired.
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