Peri-Peri Chicken With Quinoa And Lemon Salad Recipe

Recipe By Slurrp

Peri-Peri Chicken with Quinoa and Lemon Salad is a flavorful and healthy dish that combines spicy grilled chicken with a refreshing quinoa and lemon salad. The chicken is marinated in a spicy peri-peri sauce, then grilled to perfection, resulting in tender and juicy meat with a kick of heat. The quinoa and lemon salad adds a zesty and tangy element to the dish, balancing out the spiciness of the chicken. This recipe is perfect for those looking for a delicious and nutritious meal.

4.1
25 Rating -
Rate
Non Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Peri-Peri Chicken With Quinoa And Lemon Salad
plan
Bookmark

ingredients serve

Ingredients for Peri-Peri Chicken With Quinoa And Lemon Salad Recipe

  • 1 Chicken Breasts
  • 0.06 cup Peri Peri Sauce
  • 1/2 tablespoon Lemon Juice
  • 1/2 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/4 cup Quinoa
  • 1/4 cup Cherry Tomatoes, Halved
  • 0.13 cup Cucumber, Diced
  • 0.06 cup Red Onion, Thinly Sliced
  • 1/4 Zest Lemon
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Olive Oil
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper

Directions: Peri-peri Chicken With Quinoa And Lemon Salad Recipe

Cooking Directions

  • STEP 1.In a bowl, combine peri-peri sauce, lemon juice, garlic, salt, and pepper. Add chicken and marinate for at least 30 minutes.
  • STEP 2.Preheat grill to medium-high heat. Grill the chicken for 6-8 minutes per side, or until cooked through.
  • STEP 3.Meanwhile, cook quinoa according to package instructions. In a separate bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, lemon zest, lemon juice, olive oil, salt, and pepper. Toss well to combine.
  • STEP 4.Serve the grilled peri-peri chicken with the quinoa and lemon salad. Enjoy!

Cooking Tips

  • For extra spiciness, add more peri-peri sauce to the marinade.
  • Make sure to let the chicken marinate for at least 30 minutes to allow the flavors to develop.
  • You can also cook the chicken on a stovetop grill pan if you don't have an outdoor grill.

Storage and Serving

  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • The quinoa and lemon salad can be made ahead of time and stored in the refrigerator for up to 2 days.
  • To serve, reheat the chicken in the oven or microwave until warmed through. Serve with the chilled quinoa and lemon salad.
Nutrition
value
233
calories per serving
7 g Fat10 g Protein30 g Carbs8 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    10g
  • Carbs
    30g
  • Fiber
    8g

MacroNutrients

  • Carbs
    30g
  • Protein
    10g
  • Fiber
    8g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    115mg
  • Iron
    3mg
  • Vitamin A
    63mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    126mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    39mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    70mg
  • Manganese
    < 1mg
  • Phosphorus
    140mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp