Ingredients

6 lb organic chicken breasts – cubed
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp onion powder
1 – 2 cloves garlic, finely chopped
3 tbs olive oil
1 cup uncooked Quinoa
1/4 tbs pine nuts
0.5 cup cashew yogurt
1.5 lemons
large handful chopped flat leaf parsley
1.5 cups diced plum tomatoes
1.5 cups diced Israeli cucumber
1/4 cup pomegranates
Salt & pepper

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Instructions

Start with the quinoa, pine nuts and chicken. Cook the quinoa according to the packet instructions, I normally go by the rule of 1 cup quinoa for about 4 portions.
While that’s on the go, get going on the chicken. Once cut into cubes, add your chicken to a bowl, along with the cumin, paprika, salt, pepper, garlic powder, 1/2 handful chopped parsley, and chopped garlic. Mix well and set aside.
Before we fry the chicken, bring a pan to a high heat and throw in the pine nuts to lightly toast for 2-3 mins, toss regulalry as they brown quickly. Once ready, remove from the pan and set aside in a small bowl for later. Now back to the chicken. With the pan still hot, add 2 tbs olive oil and half your chicken spreading it out evenly (we don’t want it to overlap and start to boil). Fry on a high heat for 3-4 mins, turning each piece and frying for another 2-3 mins.
Give it another stir and add a fresh squeeze of 1/4 lemon. Give it a good stir for another minute or two and remove into a bowl for serving later. (if your chicken needs a little longer, fry for a further 2-3 mins, the meat should be white all the way through). Repeat the process for the 2nd half of the chicken!
While your chicken is on the go, dice your tomato, cucumber, and measure out your pomegranates. Add everything into a mixing dish, with some salt, pepper, 1 tbs olive oil, and a fresh squeeze of 1/4 lemon. This combo gives a delicious fresh middle eastern element to the dish. For the yogurt dressing, add your 1/2 cup yogurt, salt, pepper, remaining parsley, and another squeeze of 1/2 a lemon in a separate bowl. Stir well.
Now to assemble. Dish your quinoa, chicken and salad, and cover with some yogurt sauce. Top with the roasted pine nuts, as well as a further drizzle of olive oil if you don’t mind the extra calories.. Enjoy!

Notes

In typical middle eastern dish’s, you would see couscous as the carb pairing ingredient, but due to having a gluten intolerance, I have used quinoa instead. Feel free to swap out for the real deal, as couscous will be amazing in this dish. Furthermore, because I try to avoid dairy, I have not included feta in this recipe, but if it’s something you love, go ahead and include it to the salad portion – it’ll be a delicious addition! Again on the topic of dairy, if natural greek yogurt works better for you, please use it for this dish instead of the cashew one. If like me, you’re into non dairy yogurt and you can’t find cashew, try going for a soy or oat yogurt, unsweetened! I’ve included the link below for my best one!

https://www.foragerproject.com/product/organic-unsweetened-plain-dairy-free-cashew-yogurt/

Cook Time: 35
Category: Lunch/Dinner
Method: Stovetop
Cuisine: Middle-Eastern