Tandoori Spiced Grilled Chicken With Minted Quinoa Recipe

About this recipe

A flavorful tandoori chicken paired with light and refreshing minted quinoa, perfect for a satisfying dinner.

Ingredients

• - Chicken Breast
• 100 g Quinoa
• 200 ml Greek Yogurt Smoothie - Mulberry
• 250 ml Lemon Juice Concentrate
• - Red Chilli
• 250 ml Olive Oil
• 1pc Watermelon
• 300 g Ginger Paste
• - Garlic Paste
• 135 g Nut Dry Fruit Mix - Tandoori Masala
• 50 g Cumin Powder
• - Coriander Powder
• 20 g Turmeric Powder
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 100 g Salt

Instructions

1. 1. Cut the chicken breast into medium-sized pieces and place in a mixing bowl.
2. 2. In the bowl, mix yogurt, lemon juice, ginger paste, garlic paste, tandoori masala, cumin, coriander, red chili powder, turmeric, and salt.
3. 3. Coat the chicken pieces evenly with the marinade and let it rest for at least 15 minutes.
4. 4. Rinse the quinoa thoroughly under running water and drain.
5. 5. In a saucepan, bring 200 ml of water to a boil, add a pinch of salt, and then add the quinoa.
6. 6. Lower the heat, cover the saucepan, and let the quinoa simmer for 15 minutes or until cooked and fluffy.
7. 7. Chop the fresh mint leaves finely and stir them into the cooked quinoa. Set aside.
8. 8. Heat a grill pan or non-stick skillet over medium heat and brush it lightly with olive oil.
9. 9. Place the marinated chicken pieces on the grill pan and cook for 4-5 minutes on each side, ensuring they are fully cooked and have a slight char.
10. 10. Arrange the grilled chicken on a serving plate alongside the minted quinoa.
11. 11. Garnish with a wedge of lemon and some extra mint leaves if desired.