This delightful dish combines the rich aromas of saffron and the tangy zest of lime to create a grilled chicken that is both flavorful and tender. Paired with a refreshing almond quinoa salad, it’s a meal that perfectly balances protein and grains. The saffron infuses the chicken with a golden hue and a subtle floral note, while the lime adds a burst of citrus. The almond quinoa salad offers a crunchy texture and nutty flavor that complements the grilled chicken. Loved for its vibrant taste and wholesome ingredients, this dish is perfect for a healthy lunch that doesn’t compromise on flavor.
Saffron & Lime Grilled Chicken with Almond Quinoa Salad
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
- Saffron – 1 Pinch
- Lime – 2 Piece
- Quinoa – 1 Cups
- Almond – 0.5 Cups
- Olive oil – 2 Tbsp
- Salt – 1 Tsp
- black pepper – 0.5 Tsp
- Garlic – 2 Cloves
- Cucumber – 1 Piece
Nutrition
Per Serving
350 Kcal
Calories
16 Grams
Total Fat
2 Grams
Saturated Fat
70 Mg
Cholesterol
450 Mg
Sodium
25 Grams
Total Carbohydrates
4 Grams
Dietary Fiber
28 Grams
Protein
Directions
Step 1
In a small bowl, mix saffron with 1 Tbsp of warm water and let it steep for 5 minutes.
Step 2
Marinate the chicken breasts with saffron water, juice of one lime, 1 Tbsp olive oil, salt, and pepper. Set aside for 15 minutes.
Step 3
Rinse quinoa under cold water. Cook quinoa in a pot with 2 cups of water until fluffy, about 15 minutes.
Step 4
Toast almonds in a dry pan over medium heat until golden. Set aside.
Step 5
Grill the chicken on a preheated grill for 6-7 minutes per side until cooked through.
Step 6
In a bowl, combine cooked quinoa, toasted almonds, diced cucumber, and the remaining lime juice. Serve alongside grilled chicken.
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