Cumin-Spiced Chicken with Pomegranate Mint Quinoa

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

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.

Ingredients

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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