This dish is a delightful fusion of bold and refreshing flavors, inspired by Middle Eastern and Latin American cuisines. The grilled chicken, marinated with cumin, lime, and garlic, offers a zesty and aromatic taste, complemented by a subtle smokiness from the grill. Paired with apricot cilantro quinoa, the dish provides a sweet and nutty balance, enriched by the aromatic herb. The quinoa, a nutritious grain, absorbs the sweetness of apricots beautifully, making it a perfect companion to the savory chicken. Loved for its vibrant flavors and wholesome ingredients, this dish is ideal for a healthy yet indulgent lunch, offering a satisfying culinary experience that caters to diverse palates.
Cumin & Lime Grilled Chicken with Apricot Cilantro 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 – 4 Piece
- Cumin – 2 Tsp
- Lime – 2 Piece
- Garlic – 3 Cloves
- Quinoa – 1 Cups
- Apricot – 0.5 Cups
- Cilantro – 0.5 Cups
- Olive oil – 2 Tbsp
- Salt – 1 Tsp
- black pepper – 0.5 Tsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
70 Mg
Cholesterol
300 Mg
Sodium
30 Grams
Carbohydrates
5 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
In a bowl, mix cumin, lime juice, minced garlic, olive oil, salt, and black pepper. Add chicken breasts and marinate for 20 minutes.
Step 2
Preheat the grill to medium-high heat. Grill the chicken breasts for 6-7 minutes on each side or until fully cooked.
Step 3
While the chicken is grilling, rinse quinoa under cold water. Cook in a pot with 2 cups of water over medium heat until water is absorbed.
Step 4
Chop dried apricots and cilantro. Once quinoa is cooked, fluff with a fork and stir in apricots and cilantro.
Step 5
Remove grilled chicken from the grill and let it rest for 5 minutes before slicing.
Step 6
Serve the sliced chicken over a bed of apricot cilantro quinoa. Garnish with extra cilantro if desired.
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