This is the kind of meal you could make for yourself and eat over a couple of days as long as you keep the sauce and seeds separate
I devised it originally to use up the chicken leftovers from a roast. You can just as easily griddle a chicken breast. I use a lot of quinoa in my cooking. Its a complete protein, a carbohydrate and it’s gluten free. Like oats it has complex carbohydrates and essential amino acids which makes it good for training. Most importantly it’s versatile and works as a sweet or savoury dish.
Ingredients (serves 4)
250g of left over chicken or 2 chicken breast griddled
150g cherry tomatoes
50g spring onions or shallots
1 lemon zested and juiced
1 orange, juiced
Salt and pepper
75g sunflower seeds
10ml Tamari (or soy sauce)
100g natural yoghurt
100g cucumber (about a third)
Half of the lemon juice
Salt and pepper
Tamari seeds (see TIPS)
To make the yoghurt sauce mix together the lemon juice, salt and pepper. Peel and de-seed the cucumber and cut into small squares, chop the mint and add to the yoghurt and mix together.
Cut the cherry tomatoes in half and put onto a baking tray covered with baking paper. Sprinkle with plenty of salt and black pepper and some olive oil. (Optional, drizzle a small amount of honey, agave, maple syrup or just a bit of sugar over the tomatoes for added sweetness).
Pour the quinoa into boiling water for 8-10 minutes, taste, it needs to be soft but with a bit of bite. Drain into a fine sieve and refresh under the cold tap. Let it drain for 5 minutes then lay out flat on a tray and cover with kitchen roll and press the excess water out of it. Roughly chop the capers and finely chop the spring onion and the parsley.
Combine the above ingredients in a bowl. Squeeze half the orange and half the lemon into the ingredients. Season with salt and pepper. Turn the ingredients over to combine gently. You don’t want to break up the tomatoes too much.
To serve, place the quinoa mix on a plate and layer on the chicken, pour on the dressing and garnish with herbs and seeds.
Smoked paprika drives this dish so its worth having a good look for some. It’s not always easy to find so be warned. Alternatively you can use ordinary sweet paprika so don’t be put off if you can’t find smoked. The longer you leave the spice to permeate the chicken the better, overnight is good, but even half an hour does the trick.
2 small chicken breasts
4 medium sized sticks (soaked in water if you are cooking on a bbq)
3 cloves of garlic
1 lemon juiced
1 tablespoon smoked paprika (or sweet)
1 tablespoon of olive oil
salt and pepperFor garnish
100g (a small pot) of natural yogurt
A squeeze of lemon
15g chopped coriander or parsley
Cut each breast into 8 pieces and put into a bowl. Squeeze half the lemon, press the garlic add salt and pepper, olive oil and smoked paprika into the chicken and mix together with your hand. Leave in the fridge for a minimum of half an hour, preferably overnight.
Thread four pieces of marinated chicken onto each stick and leave on a plate in the fridge ready to cook, you can prepare these well in advance if you need to.
Cook on a cast iron griddle or put under the grill or bbq. Most importantly, do not over cook, when the meat is firm to touch it is done, better take one of the sticks off the heat and open the largest piece of chicken to make sure it is cooked through. Usually it takes 3-4 mins each side on a medium flame. Remember you can always put it back on or under the heat if it is not cooked.
To make the sauce, add salt pepper and lemon juice to the yogurt, you might need to add a touch of water to get the sauce to drizzle, finally sprinkle with chopped herbs.