Cumin Chicken Bowl with Quinoa and Feta Yogurt
A filling bowl with spiced cumin chicken, crispy chickpeas and quinoa, plus fresh tomatoes, cucumber and creamy feta yogurt. With about 60 g of protein per serving, it's ideal for a high-protein diet.
By yumbelo · 2 servings · 35 minutes
Ingredients
- 300 g Chicken breast fillet
- 1 can Chickpeas (drained, approx. 240 g)
- 120 g Quinoa
- 200 g Greek yogurt (10% fat)
- 60 g Feta
- 1 pc Salad cucumber
- 200 g Cherry tomatoes
- 100 g Baby spinach
- 1 pc Lemon
- 1 pc Garlic clove
- 1 tsp Sweet paprika powder
- 1 tsp Cumin, ground
- 2 tbsp Olive oil
- Salt and pepper
Method
- Rinse the quinoa thoroughly in a sieve, then bring it to a boil with 250 ml water and a pinch of salt. Cover and let it simmer gently over low heat for about 15 minutes, then let it steam for 5 more minutes.
- Pat the chicken breast dry and cut it into roughly 2 cm cubes. Toss with sweet paprika, cumin, salt, pepper and 1 tbsp olive oil.
- Drain the chickpeas, rinse them under cold water and let them drain well. Fry them in a pan with 1 tbsp olive oil for about 5 minutes until crispy, then remove from the pan.
- Fry the chicken cubes in the same pan over medium to high heat for 6 to 8 minutes until golden brown and cooked through. Return the chickpeas to the pan and warm them briefly together with the chicken.
- Stir the yogurt smooth with the crumbled feta, the juice of half a lemon, one small crushed garlic clove, salt and pepper.
- Slice the cucumber, halve the cherry tomatoes. Wash the spinach and spin it dry.
- Divide the quinoa, spinach, cucumber and tomatoes between two bowls, top with the chicken and chickpeas, and serve with the feta yogurt. Drizzle with a little lemon juice.