Home Recipes Zesty Lemon Chicken With Pomegranate & Coriander

Zesty Lemon Chicken With Pomegranate & Coriander

From Tilda Kitchen

  • 16 - 30 Minutes
  • Easy
  • Serves 2

Zesty refreshing lemon and pomegranate chicken with brown basmati and quinoa.



  • 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


  1. Marinade the chicken in half of lemon juice, olive oil and the paprika for 5mins
  2. Heat a pan and add the chicken and marinade & cook until golden and cooked through
  3. Simmer the rice for 10 minutes in a separate pan of boiling water and drain thoroughly. Once drained add to the pan
  4. Slice the chicken and add by stir well with the pomegranate seeds, lemon zest and remaining lemon juice
  5. Heat through for another 2-3 minutes
  6. Stir through the coriander and season well with freshly ground black pepper to serve

It looks like your language preference is English (United States). Click here to switch sites.