Quinoa and Zucchini Tabbouleh with Harissa Chicken

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Servings: 4 Prep: 30 min Cook: 10 min Dairy Free Gluten Free Mediterranean Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Fresh Mint Leaves, Lemon, Chicken Breast, Harissa Paste, Quinoa, Extra Virgin Olive Oil, Ground Black Pepper

Ingredients

2 zucchinis

4 sprigs fresh mint leaves ⚠

4 sprigs cilantro

2 green onions

1 lemon ⚠

1 pound chicken breast ⚠

4 tablespoons harissa paste ⚠

1 ½ cups quinoa ⚠

2 ¼ cups chicken broth

1 tablespoon extra virgin olive oil

1 teaspoon sea salt, to taste

ground black pepper, to taste ⚠

1 tablespoon extra virgin olive oil

1. Slice zucchini. Coarsely chop the herbs and green onion. Zest and juice lemon.

2. Brush the chicken breasts with the harissa paste and let them stand for a moment.

3. Place the quinoa and broth in a saucepan over medium-high heat and bring to a boil.

4. Reduce heat to low and cover for about 10 minutes or until the liquid is completely absorbed. Remove from heat and fluff with a fork.

5. Heat the olive oil in a pan and fry the sliced zucchini for 4-5 minutes until browned.

6. Mix the herbs and green onion with the fried zucchini and quinoa for the tabbouleh.

7. Mix lemon zest and juice with the quinoa and season the tabbouleh with salt and pepper.

8. Heat the oil in a pan over medium-high heat and fry the chicken breasts until brown and cooked through.

9. Make sure chicken is cooked until an internal temperature of 165F is reached. Cut them into slices.

10. Divide the tabbouleh between plates and serve with the chicken.