PAPRIKA CHICKEN WITH POMEGRANATE AND PUMPKIN SEED

2 Servings

5 min Prep, 30 min Cook

Medium

Allergy Friendly

Rating:

Jon Weston-Stanley

This dish is great all year round, it contains a variety of flavours and is definitely filling. Paprika chicken and homemade hummus tops a bed of quinoa, steamed broccoli, pumpkin seeds and pomegranate seeds. Rounded off with a few sprigs of fresh coriander. It is a hearty yet surprisingly light and fragrant dish that can be served as a summer lunch or winter warmer.

Rating:

Cooking Stages

Pre-heat oven to 180 degrees C.
Boil the kettle.
Layout some aluminium foil and place your two chicken breasts in the centre.
Sprinkle 1 tbsp. of smoked paprika on each breast. Slice the lemon and lay the slices on both breasts, then wrap the foil and place your chicken in the oven for 30 minutes.
After 15 minutes put the quinoa in a saucepan with 1½ cups of boiling water, turn onto a medium heat and cover. Leave for 15 minutes then remove from the heat but leave the lid on.
In 10 minutes time (when the quinoa has 5 minutes left) steam the broccoli on top of the quinoa.
Remove the chicken from the oven and slice thinly.
When the broccoli is ready, remove and chop relatively finely.
Take a large mixing bowl and mix the quinoa, chopped broccoli, chopped coriander, pumpkin seeds and pomegranate seeds, then plate up.
Lay the chicken on top of the quinoa and then put a large dollop of hummus on the side.

Nutrition Facts

Serving Size 268 g

Amount Per Serving
Calories 402.5 cals	20%
% Daily Value^*
Kilojoules 1684.5 kJ	20%
Fat 8.2 g	13%
Sodium 340 mg	15%
Carbohydrate 49.6 g	17%
Protein 33.6 g	67%
^*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.