Yogurt Covered Chicken Breast with Quinoa Tabouli

For the Chicken:

2 skinless, boneless, chicken breasts, cut in half and pounded flat to 1/2-1/4-in thickness
Salt and pepper to taste
8 oz plain coconut yogurt
1 tbsp honey
1/2 tsp ground ginger
Pinch of cumin
Juice from 1 lime
1 tsp jalapeño, chopped very, very fine
1/2 tsp kosher salt

Salt and pepper the chicken and grill it.  Then combine remaining ingredients in a small bowl.  When chicken is cooked through, drizzle it with yogurt sauce.

Quinoa Tabouli

1 cup quinoa, rinsed and drained
1 cup kale, sliced
1/2 cups fresh chopped Italian parsley
1/4 cup fresh chopped mint
1/4 cup scallions, sliced
1/2 cup diced fresh tomatoes
3 tbsp extra virgin olive oil
Juice from 1 lemon
Salt and pepper to taste

 Place quinoa in 2 cups of water and boil. Cover and let simmer 10 minutes or until done.  Cool the quinoa and add remainder of ingredients.

Serves 4

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