Difficulty: Easy

Ready in: 35 minutes

Nutritional facts (est. per serving):

1238 kCal

 56g fat

111g carb

83g protein

9g dietary fiber

Tools you will need:

Kettle

Pot with lid

Large bowl

Large non stick pan

 

This Box Includes:

Chicken Breast

Cucumber

Lemon

Mint

Red Cabbage

Cherry Tomatoes

Garlic Clove

Quinoa

Tahini

Red Grape Vinegar

Chicken Stock Cube

Honey

Oregano

Vegetable Oil*

Olive Oil*

Salt to Taste*

 

Cooking Instructions:

 

  1. Boil a kettle. Wash the fresh produce.
  2. Add the quinoa to a pot with a matching lid with 250ml cold water and 1/2 chicken stock cube and bring to the boil over a high heat. Once boiling, reduce the heat to low and cook, covered, for 18-20 minutes or until all the water has absorbed and the quinoa is tender.
  3. Meanwhile, add the red grape vinegar, 1 tbsp boiled water, a pinch of salt and half the honey to a large bowl and stir until they're dissolved. Grate the red cabbage, discarding the tough stem. Add the grated cabbage to the bowl, give everything a good mix up and set aside until later to pickle slightly.
  4. To prepare the tahini sauce - cut the lemon in half. Peel and finely chop or grate the garlic. Combine the tahini, oregano, 2 tbsp boiled water, juice of 1/2 lemon, a pinch of salt and the remaining honey in a bowl.
  5. Rinse the chicken lightly under cold running water and pat dry with paper towel. Place your hand flat onto the chicken breast and slice in half as if you were cutting a burger bun.
  6. Heat a large pan with 2 tbsp of vegetable oil over a medium-high heat. Once hot, add the sliced chicken breasts and cook for 4-5 minutes on each side or until browned and cooked through.
  7. Meanwhile, chop the cherry tomatoes in half. Dice the cucumber. Chop the mint leaves finely, discarding the stalks, save some leaves for garnish.
  8. Add the chopped cucumber, cherry tomatoes and mint to the cooked quinoa
  1. Once the chicken is browned, add the tahini sauce and cook for 1-2 minutes further or until the sauce has thickened and coated the chicken.
  2. Add 1 tbsp olive oil, a pinch of salt and squeeze in the juice of the remaining lemon. Mix well until all the vegetables are coated in the dressing.
  3. Serve the tahini chicken over the vegetable quinoa with the pickled red cabbage to the side. Spoon any remaining sauce over the chicken. Garnish with the reserved mint leaves. Enjoy!

Tahini Chicken and Vegetable Quinoa Bowl

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