Saffron Lemon Chicken with Minted Quinoa is a delightful fusion of Middle Eastern and Mediterranean flavors. This dish combines the aromatic richness of saffron with the zesty brightness of lemon, creating a taste profile that is both vibrant and comforting. Tender chicken pieces are marinated in a saffron-infused lemon sauce, then cooked to perfection, ensuring a juicy and flavorful experience with every bite. Paired with minted quinoa, this meal offers a refreshing twist, balancing the richness of the chicken with a light, herbaceous grain. Loved for its simplicity and depth of flavor, this recipe is a perfect choice for a wholesome lunch that’s both satisfying and full of character.
Saffron Lemon Chicken with Minted 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 – 500 Grams
- Quinoa – 1 Cups
- Saffron – 1 Pinch
- Lemon – 1 Piece
- Mint – 0.5 Cups
- Olive oil – 2 Tbsp
- Garlic – 2 Cloves
- Salt – 1 Tsp
- black pepper – 0.5 Tsp
- Onion – 1 Piece
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
65 Mg
Cholesterol
480 Mg
Sodium
3 Grams
Dietary Fiber
30 Grams
Protein
20 Mg
Vitamin C
Directions
Step 1
Soak the saffron in 2 tablespoons of hot water for 10 minutes to release its color and flavor.
Step 2
Juice the lemon and mix it with the saffron water, olive oil, minced garlic, salt, and pepper. Marinate the chicken in this mixture for 15 minutes.
Step 3
Rinse the quinoa under cold water. Cook it in a pot with 2 cups of water and a pinch of salt until fluffy, about 15 minutes.
Step 4
Chop the onion and sauté it in a pan until translucent.
Step 5
Add the marinated chicken and cook until golden brown and cooked through.
Step 6
Chop the mint leaves and mix them into the cooked quinoa. Adjust seasoning with salt and pepper to taste.
Step 7
Serve the saffron lemon chicken over a bed of minted quinoa, garnished with extra mint if desired.
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