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Marinated chicken with cherry tomato hummus, crispy quinoa and homemade tortilla chips

Name: Marinated chicken with cherry tomato hummus, crispy quinoa and homemade tortilla chips
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 4 g vegetable broth powder; 100 g quinoa; 125 g cherry tomato, halved; 390 g chickpea, drained; 2 unit chicken breast; 6 unit wheat tortilla, cut into triangles; 1 g chili flake; 200 ml water; 1 clove garlic, peeled and grated; 1 teaspoon oregano; 40 ml olive oil; 1 g salt; 1 g black pepper; 0.5 g ground cumin; 0.5 g ground coriander; 0.5 g smoked paprika; 0.25 g cinnamon; 0.25 g ground cayenne pepper

Delicious chicken breast marinated with Middle Eastern spices, served with a creamy cherry tomato hummus, oven-baked crispy quinoa and homemade tortilla chips. A balanced dish, full of flavor and contrasting textures.

Servings: 2
Prep: 10 min
Cook: 30 min

Ingredients

4 g vegetable broth powder
100 g quinoa
125 g cherry tomato, halved
390 g chickpea, drained
2 unit chicken breast
6 unit wheat tortilla, cut into triangles
1 g chili flake
200 ml water
1 clove garlic, peeled and grated
1 teaspoon oregano
40 ml olive oil
1 g salt
1 g black pepper
0.5 g ground cumin
0.5 g ground coriander
0.5 g smoked paprika
0.25 g cinnamon
0.25 g ground cayenne pepper

Instructions

Preheat the oven to 220°C. In a saucepan, add the water, vegetable broth powder and the quinoa. Bring to a boil, then cook over medium-low heat for 12 minutes with the lid on. Stir and let rest for 10 minutes. Meanwhile, halve the cherry tomatoes.
Peel and grate the garlic. In a skillet, add a drizzle of oil and the garlic and heat over medium heat for 1-2 minutes. Then add the cherry tomatoes, season with salt and pepper and cook over medium-low heat for 5-6 minutes, stirring. In a measuring jug, add the drained chickpeas and a generous drizzle of oil. Add almost all the tomatoes and blend with an immersion blender until you get a smooth hummus.
On a plate, mix the chicken breast with half of the Middle Eastern spice blend, a drizzle of oil, salt and pepper. Cut each wheat tortilla into 8 triangles and season in another bowl with the remaining spices and a drizzle of oil. Spread the seasoned tortillas on a baking sheet lined with parchment paper and bake in the middle rack for 6-8 minutes or until golden.
When the quinoa is ready, add to the saucepan the chili flakes, oregano and a drizzle of oil. Mix and spread the quinoa on a baking sheet lined with parchment paper, forming a thin layer. Bake in the middle rack for 6 minutes. Stir and bake 3 more minutes; if it's not crunchy enough, bake for an additional 3 minutes.
In a skillet, heat a drizzle of oil over medium heat. When hot, add the marinated chicken and cook for 3-4 minutes per side until golden and cooked through. Remove and cut the chicken into 1 cm strips.
Serve the tomato hummus on one side of the plates, creating a base, and place the remaining cherry tomatoes on top. Place the marinated chicken and crispy quinoa on the other side, separately. Serve the crispy tortillas alongside the dish to accompany the hummus.

Nutrition (per serving)

Calories: 1408 kcal
Protein: 70 g
Carbohydrates: 142 g
Fat: 54 g
Fiber: 31 g