Sumac-Peppercorn Chicken Quinoa is a delightful fusion dish that brings together Middle Eastern and Western flavors. The tangy and citrusy notes of sumac blend perfectly with the warm heat of crushed peppercorns, creating a vibrant taste profile. Chicken, marinated with these spices, is roasted to perfection, ensuring juicy and flavorful bites. Quinoa, a nutrient-rich grain, complements the chicken with its nutty undertones, making this dish not only delicious but also healthy. Fresh herbs and a squeeze of lemon add brightness, elevating the dish to a gourmet level. Loved for its unique taste and health benefits, this dish is perfect for those seeking a nutritious yet indulgent dinner option.
Sumac-Peppercorn Chicken 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
- Sumac – 2 Tsp
- Peppercorn – 1 Tsp
- Olive oil – 3 Tbsp
- Garlic – 3 Cloves
- Lemon – 1 Piece
- Salt – 1 Tsp
- Parsley – 0.5 Cups
- Water – 2 Cups
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
2.5 Grams
Saturated Fat
70 Mg
Cholesterol
600 Mg
Sodium
30 Grams
Carbohydrates
5 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Preheat the oven to 200°C (390°F). Place the chicken breast in a bowl.
Step 2
Mix sumac, crushed peppercorns, and salt in a small bowl. Rub the mixture over the chicken.
Step 3
Heat 2 tablespoons of olive oil in a skillet and sear the chicken on both sides until golden brown.
Step 4
Transfer the chicken to an ovenproof dish and bake for 20 minutes until fully cooked.
Step 5
Rinse quinoa under cold water. In a pot, add quinoa and water, bring to a boil, then simmer for 15 minutes.
Step 6
Once the quinoa is cooked, fluff with a fork, add chopped garlic, remaining olive oil, and lemon juice. Serve with sliced chicken and garnish with parsley.
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