Category: Poultry Dishes

Serves: 4

Ingredients

• 1 cup water
• 2/3 cup Quinoa (found in rice section)
• 2 lemons, halved
• 1 cup fresh parsley, chopped
• ½ cup fresh mint leaves, chopped
• 4 green onions, sliced
• 1 Roma tomato, diced
• 2 tbsp olive oil, divided
• ½ tsp ground black pepper
• ¼ tsp sea salt
• 1 tbsp Hungarian paprika
• 1 tbsp cumin
• ½ tsp dried oregano
• 1 tsp dried coriander
• ½ tsp crushed red pepper flakes
• 4 large tomatoes
• 4 portions chicken breast (about 1 lb)

Directions

1. In a small saucepan, boil one cup of water. Then remove from heat and pour boiling water into a medium mixing bowl. Add quinoa, cover and let stand for 20 minutes to soften.
2. Add lemon juice, parsley, mint, green onion, diced Roma tomato, 1 tbsp olive oil, black pepper and sea salt to bulgur wheat; stir to combine. Cover and refrigerate for at least 20 minutes.
3. Preheat grill to high. In a pie plate, combine paprika, cumin, oregano, coriander and red pepper flakes. Lightly coat the chicken breasts with remaining olive oil and rub with spice mixture, making sure they are well coated on each side.
4. Place chicken on hot grill and cook for approximately 6 minutes; turn and grill for approximately 6 more minutes until no longer pink in the center.
5. While chicken is grilling, cut tomatoes into quarters, but do not cut all the way through. Gently open tomatoes and fill with a portion of the quinoa mixture.
6. Place a portion of Indian chicken and quinoa filled tomatoes on each plate. Serve and enjoy!

Nutrition Facts

Calories 255, Fat 5g, Cholesterol 55mg, Sodium 187mg, Carbohydrates 24g, Sugar 2g, Fiber 3g, Protein 28g