PAPRIKA CHICKEN WITH POMEGRANATE AND PUMPKIN SEED  by Jon Weston-Stanley | Mealz

PAPRIKA CHICKEN WITH POMEGRANATE AND PUMPKIN SEED

2 Servings

5 min Prep, 30 min Cook

Medium

Allergy Friendly

Rating:

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.


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Ingredients

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 cals20%
% Daily Value*
Kilojoules 1684.5 kJ20%
Fat 8.2 g13%
Sodium 340 mg15%
Carbohydrate 49.6 g17%
Protein 33.6 g67%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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