Zesty refreshing lemon and pomegranate chicken with brown basmati and quinoa.
Ingredients
Method
120g Tilda Basmati, Pumpkin & Sunflower Seeds
2 chicken breasts
Juice & zest of 1 lemon
1 tbsp light olive oil
1 tsp paprika
50g pomegranate seeds (possibly more for garnish)
Handful freshly chopped coriander (possibly more for garnish)
Ground black pepper to season
2 chicken breasts
Juice & zest of 1 lemon
1 tbsp light olive oil
1 tsp paprika
50g pomegranate seeds (possibly more for garnish)
Handful freshly chopped coriander (possibly more for garnish)
Ground black pepper to season
- Marinade the chicken in half of lemon juice, olive oil and the paprika for 5mins
- Heat a pan and add the chicken and marinade & cook until golden and cooked through
- Simmer the rice for 10 minutes in a separate pan of boiling water and drain thoroughly. Once drained add to the pan
- Slice the chicken and add by stir well with the pomegranate seeds, lemon zest and remaining lemon juice
- Heat through for another 2-3 minutes
- Stir through the coriander and season well with freshly ground black pepper to serve
