Moroccan Chicken with Tabbouleh
dairy gluten legume
Ingredients
Section titled “Ingredients”- 1.25 lb(s) chicken breasts, boneless and skinless
- ¼ cup garlic-infused olive oil
- 2 tsp(s) ground paprika
- 1 tsp(s) ground cumin
- ½ tsp(s) salt
- ½ tsp(s) ground coriander
- ½ tsp(s) ground cinnamon
- ½ tsp(s) ground turmeric
- ¼ tsp(s) ground ginger
- ⅛ tsp(s) cayenne pepper, optional
- 4 cups cooked quinoa
- ⅓ cup garlic-infused olive oil
- 3 tablespoons lemon juice + 1 teaspoon lemon zest (about 1 lemon)
- 2 medium Roma tomatoes, diced (½ pound // 227 grams)
- 1 cup diced Lebanese, Persian, or mini cucumbers (⅓ pound // 150 grams)
- ½ cup chopped fresh flat-leaf parsley
- ½ cup chopped fresh mint leaves
- Salt and pepper
- ⅓ cup halved kalamata olives
Instructions
Section titled “Instructions”- In a small bowl, whisk together all ingredients except chicken.
- Transfer mixture to a gallon ziptop bag or glass container with a lid.
- Add chicken, seal, and mix to coat.
- Marinate the chicken in the refrigerator for at least an hour but ideally 8 hours.
- When ready to eat, preheat grill (or broiler) on high.
- Remove chicken from marinade, discarding any leftover marinade.
- Grill chicken thighs for 6-8 minutes per side or until cooked.
- If not already prepared, cook quinoa according to package instructions.
- Transfer cooked quinoa to a large mixing bowl.
- In a small mixing bowl, whisk together garlic-infused oil, lemon juice, lemon zest, salt, and pepper.
- To the large mixing bowl with the cooked quinoa, add the tomato, cucumber, parsley, mint, and lemon vinaigrette.
- Optional: Add feta and olives.
- Stir to mix.
- Serve after preparing, or cover and refrigerate for an hour and serve chilled.