Lemon Saffron Chicken with Pistachio Quinoa Tabbouleh

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Cook Time
45 mins
Chef's Pick

Fresh Every Time

Serving
4 Persons

Categories :

Lemon Saffron Chicken with Pistachio Quinoa Tabbouleh is a delightful fusion of Mediterranean and Middle Eastern flavors. This dish features tender chicken infused with the citrusy zing of lemon and the aromatic touch of saffron, creating a succulent and flavorful main course. Paired with a vibrant quinoa tabbouleh, enriched by the crunch of pistachios and the freshness of mint and parsley, this recipe offers a wholesome and refreshing meal. The combination of protein-rich chicken and nutrient-dense quinoa makes it a healthy choice, while the unique blend of spices and herbs ensures a taste sensation. Loved for its balance of flavors and textures, this dish is both satisfying and exotic, perfect for those seeking a culinary adventure.

Ingredients

Nutrition

Per Serving

350 Kcal
Calories
30 Grams
Protein
12 Grams
Total Fat
2 Grams
Saturated Fat
28 Grams
Carbohydrates
5 Grams
Dietary Fiber
150 Mg
Sodium
18 Mg
Vitamin C

Directions

Step 1

Preheat the oven to 200°C (390°F). Zest and juice the lemon, setting aside the zest and juice separately.

Step 2

In a small bowl, soak the saffron in 2 tablespoons of hot water for 5 minutes to release its flavor.

Step 3

Coat the chicken breasts with olive oil, lemon juice, saffron water, salt, and pepper. Marinate for 15 minutes.

Step 4

Place the marinated chicken in a baking dish and bake for 25 minutes until cooked through.

Step 5

While the chicken cooks, rinse and cook the quinoa as per package instructions. Let it cool.

Step 6

In a large bowl, combine cooled quinoa, chopped tomato, cucumber, pistachios, mint, parsley, and lemon zest. Toss gently.

Step 7

Serve the baked chicken on a bed of tabbouleh, garnished with extra mint leaves if desired.

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