Saturday lunch: Curried chicken breast and Quinoa.

On a Saturday family lunch, you need no difficulties to create a stunning, healthy meal! Pan-seared curried chicken, with blanched spinach, steamed quinoa and hummus & feta!

Chicken Breast

I know you’ve tried so many times to cook this amazing chicken breast, but most of the times it turns out tough and chewy! Well i got you a trick to get the most juicy chicken breast with lots of flavor.


Ingredients:

  • 4 chicken breasts (cut in half – butterflied)
  • 300g cooked quinoa
  • 500g blanched fresh spinach
  • 200g hummus
  • 3 tablespoons extra virgin olive oil
  • 1 lemon (juiced)
  • 1 tsp paprika
  • 1 tsp turmeric
  • 2 tsp curry
  • Salt and Pepper

 


Recipe preparation

  1. Put a non-stick pan on a medium-high heat.
  2. Rub the butterflied chicken breasts with the spices and 3 tablespoons of olive oil and a splash of lemon juice.  Let the chicken sit for 10-15 minutes in room temp.
  3. Cook the chicken in the pan for 4-5 minutes each side, turning the breasts every minute. Add 5-6 tablespoons of water after 5 minutes have passed.
  4. Make sure the chicken breasts are cooked by cutting in half the most fat part of the breast.
  5. Let the chicken rest for 3-4 minutes before serving.
  6. Serve with hummus, quinoa and spinach.
  7. Crumble feta on top and drizzle some olive oil and the lemon juice on the quinoa.
  8. Enjoy.

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