Spiced Chicken Thigh

spicy chicken red quinoa garden salad

spicy chicken red quinoa garden salad

This recipe is part of a Facebook post today for another recipe

I just did the chicken part to it. Original recipe Cilantro Lime Quinoa Bowl

It has marinating so is another prepare ahead meal. I used chicken thighs as I didn’t have breasts.

 

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Serves 2:  I didn’t follow the recipe measurements but used my own measurements

2 Skinless and boneless chicken thighs

1/2 Tb Olive oil

1tsp Smoked Paprika

1tsp Cumin

1tspTb Dried Parsley

1tsp Oregano

1/2 tsp Cayenne Pepper

1tsp onion powder

1tsp garlic powder

1/4tsp Himalayan pink salt

1/4tsp white pepper

 

My Options :

1/Serve with Lime Coriander Cous Cous and Mexican salsa

2/ Serve with Brown Rice/Red Quinoa and Garden Salad

 

Method of marinate & Cooking Chicken

I did half of each qty on one side of 2 fillets then turned them over and repeated the process

Marinate for a minimum of 2 hours

Grill Chicken in non stick skillet for 3-4 minutes per side until cooked through

rest while you prepare sides

 

Option 1: Mexican Salsa

15g Corn

40g Kidney Beans or Mexican Black Beans

1 Cheek Red Capsicum diced

1/2 tomato diced

1Tb fresh coriander

1/2 Lime juiced

1/2 Avocado diced (If not in season leave it out)

Method:

Simply mix all together in bowl and serve with chicken or fish

 

Option 1: Coriander Cous Cous (Leave out if paleo)

1/2 Cup Cous Cous

1/2 Cup Hot water

1/2 lime juiced

1Tb Fresh Coriander

Method:

Mix through together and leave for 5 minutes.


Option 2: Brown rice/Red Quinoa (Leave out if paleo)

1/2 Pouch Brown Rice/Red Quinoa

Method:

Cook according to directions on packet( microwave)

 

Option 2 Garden Salad :

1 handful mixed organic leaves

3 Cherry tomatoes

1 Slice Red Onion rings

1 Cuke

Method:

Slice cuke and tomato and onion

Mix together and arrange on plate

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