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Recipe Detail Page
Curried Chicken Breast with Quinoa Salad and Baba Ghanouj
Summer 2024
A nutty salad of quinoa and peppers supports a juicy spiced chicken breast with creamy baba ghanouj tying it all together. If you don’t have a toaster oven, piggyback cooking the chicken when you have the oven on for something else. Look for baba ghanouj that doesn’t contain mayonnaise, such as Sunflower Kitchen.
Serves 1
1 boneless, skinless chicken breast, about 8 oz (225 g)
Salt, freshly ground pepper and curry powder to taste
1 1/2 tsp (7 mL) canola oil
1/3 cup (80 mL) quinoa
1/2 cup (125 mL) diced red pepper
1 tbsp (15 mL) thinly sliced green onion, plus more to garnish
1 1/2 tsp (7 mL) extra virgin olive oil
3/4 tsp (4 mL) fresh lemon or lime juice
Baba ghanouj for serving
1. Preheat oven or toaster oven to 400°F (204°C).
2. Line a small baking dish with parchment. Place chicken in dish and season both sides with salt, pepper and curry powder. Heat canola oil in a medium nonstick frying pan over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Return to baking dish and place in oven. Bake until cooked through, 12 to 14 minutes. Remove from oven and cool completely. Cover in plastic wrap and refrigerate up to 3 days.
3. Bring a medium saucepan of salted water to a boil. Boil quinoa until tender, 13 to 15 minutes. Drain thoroughly and transfer to a plate to cool.
4. Place cooled quinoa, peppers, green onion, olive oil, lemon or lime juice, salt and pepper in a mixing bowl. Mix until combined. Cover and refrigerate up to 2 days.
5. When ready to serve, transfer quinoa salad to a plate. Slice chicken thickly on a bias and place on top. Sprinkle with green onion. Serve with baba ghanouj on side.
Serves 1
