Saffron & Honey Grilled Chicken with Pomegranate Quinoa Pilaf

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

This delightful dish features tender, juicy grilled chicken infused with the exotic flavors of saffron and honey, creating a perfectly balanced sweet and savory profile. The chicken is complemented by a vibrant quinoa pilaf, enhanced with the crunch of pomegranate seeds and the aromatic allure of fresh herbs. Originating from a fusion of Middle Eastern and Mediterranean cuisines, this meal is beloved for its colorful presentation, complexity of flavors, and its nutritious qualities. Perfect for a special lunch or a casual dinner, the saffron and honey marry beautifully with the quinoa pilaf, providing a wholesome and satisfying experience that appeals to both health-conscious eaters and gourmet food enthusiasts.

Ingredients

Nutrition

Per Serving

420 Kcal
Calories
35 Grams
Protein
10 Grams
Total Fat
1.5 Grams
Saturated Fat
70 Mg
Cholesterol
600 Mg
Sodium
5 Grams
Dietary Fiber
10 Grams
Sugars

Directions

Step 1

Soak saffron in 2 tablespoons of warm water and set aside.

Step 2

In a bowl, combine chicken with saffron water, honey, 1 tablespoon olive oil, salt, and pepper. Marinate for 15 minutes.

Step 3

Rinse quinoa under cold water. In a saucepan, bring chicken stock to a boil, add quinoa, cover, and simmer for 15 minutes.

Step 4

Chop the onion finely. In a pan, heat remaining olive oil and sauté onion until translucent.

Step 5

Grill marinated chicken on medium heat for 6-7 minutes on each side until cooked through.

Step 6

Combine cooked quinoa, sautéed onion, pomegranate seeds, and parsley. Serve with grilled chicken on top.

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