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WARM SHISH TAOUK-STYLE CHICKEN AND QUINOA SALAD

COLLABO SALADE QUINOA ET POULET SHISH TAOUK
Breasts Salads Oven Summertime
2-4 Portions
10 min Prepping
30 min Cooking
Recipe Easy

Ingredients

SHISH TAOUK-STYLE CHICKEN


  • 2 tbsp. (30 ml) butter
  • Fresh mint, chopped (or basil/cilantro)
  • Salt and pepper to taste

SHISH TAOUK MARINADE

  • 1 cup (250 ml) plain yogurt
  • 2 tablespoons (30 ml) of lemon juice
  • Zest of 1 lemon
  • 1 tablespoon (15 ml) of minced garlic
  • 1 tablespoon (15 ml) of oregano
  • 1 tablespoon (15 ml) of thyme
  • 1 tablespoon (15 ml) of gray shallot
  • 2 tablespoons (30 ml) of olive oil
  • 1 teaspoon (5 ml) of white vinegar
  • 1 tablespoon (15 ml) of salt
  • 1 teaspoon (5 ml) of pepper

Optional: 2 tablespoons of Shish Taouk spices from the market

TZATZIKI

  • Juice and zest of 1 lime
  • 1 half cucumber, diced
  • 1 red onions, finely chopped
  • 1 cup (250 ml) plain Greek yogurt

QUINOA SALAD

  • 1 red onions, finely chopped
  • A handful of Kalamata olives
  • 1 cup (250 ml) cherry tomatoes, halved
  • 1 clove garlic, minced
  • 1 chili pepper, seeded and minced
  • 1 cup (250 ml) quinoa
  • ½ cup (125 ml) feta, crumbled
  • 3 tbsp. (45 ml) olive oil (the best you have!)
  • Juice and zest of 1 lemon

Directions

Click the steps to erase them.

  1. Preheat oven to 375°F (190°C). Coat a baking sheet and place the chicken breasts on it. Bake for at least 30 minutes.
  2. Cook the quinoa according to package directions. Set aside in the saucepan, incorporating the butter and seasoning to taste.
  3. In a bowl, combine the Greek yogurt, half the chopped onion, the diced cucumber and the lime juice and zest. Season with salt and pepper to taste and let cool in the refrigerator.
  4. Mix the quinoa with the chili pepper, garlic, tomatoes, olives, the other half of the chopped onion and feta. Drizzle with the olive oil and lemon juice, add the zest and refrigerate until ready to serve.
  5. Remove the chicken from the oven and grill it in a large, coat with oil frying pan.
  6. When serving, arrange the quinoa salad, grilled chicken and homemade tzatziki with the mint as garnish. Season once more with salt and pepper to taste.