Paprika Lemon Chicken with Chimichurri and Quinoa Salad

Paprika Lemon Chicken with Chimichurri and Quinoa Salad

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, April 21, 2019.


Quinoa Salad

  • 1 pack red and black quinoa
  • 1/2 broccoli, florets and stalk finely chopped
  • 1/2 cup frozen edamame beans
  • 1/2 pack baby spinach
  • Juice of 1/4 lemon
  • 1 pack chimichurri

Paprika Chicken

  • 1 pack lean chicken breast steaks
  • 1 pack smoked paprika
  • Juice of 1/4 lemon

To Serve

  • 2 Tbsp yoghurt
  • 1 pack sunflower and pumpkin seeds


  1. Bring a large pot of hot salted water to the boil.
  2. Prep & cook quinoa salad. Add quinoa to pot of boiling water and cook for 12 minutes. After 12 minutes add broccoli and edamame to pot and cook for 3 minutes more, until quinoa and greens are tender. Drain and return to pot.
  3. Prep & cook chicken. Pat chicken dry and coat in paprika and lemon juice. Heat 1/2 tsp oil in a fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Slice chicken thickly and toss in any resting juices.
  4. Finish salad. Add spinach, lemon juice and chimichurri to cooked quinoa and greens. Season to taste and toss to combine.
  5. Serve quinoa salad topped with chicken. Dollop over yoghurt and sprinkle over seeds.

Nutritional Information

Energy 1825 kj
436 kcal
Protein 43.7g
Carbohydrate 20.7g
Fat 18.5g