PAN-SEARED CURRIED CHICKEN, WITH BLANCHED SPINACH, STEAMED QUINOA, HUMMUS AND FETA!

Updated: May 8, 2020

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Chicken Breast

I know you've tried so many times to cook this amazing chicken breast, but most of the times it turns out tough and chewy! Well i got you a trick to get the most juicy chicken breast with lots of flavor.

Ingredients:

● 4 chicken breasts (cut in half - butterflied)

● 300g cooked quinoa

● 500g blanched fresh spinach

● 200g hummus

● 3 tablespoons extra virgin olive oil

● 1 lemon (juiced)

● 1 tsp paprika

● 1 tsp turmeric

● 2 tsp curry

● Salt and Pepper

Recipe preparation


1. Put a non-stick pan on a medium-high heat.

2. Rub the butterflied chicken breasts with the spices and 3 tablespoons of olive oil and a splash of lemon juice. Let the chicken sit for 10-15 minutes in room temp.

3. Cook the chicken in the pan for 4-5 minutes each side, turning the breasts every minute. Add 5-6 tablespoons of water after 5 minutes have passed.

4. Make sure the chicken breasts are cooked by cutting in half the most fat part of the breast. 5. Let the chicken rest for 3-4 minutes before serving.

6. Serve with hummus, quinoa and spinach.

7. Crumble feta on top and drizzle some olive oil and the lemon juice on the quinoa.

8. Enjoy.


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