Yogurt Marinated Chicken Breasts with Quinoa "Tabouli"

Yield: 4 servings
Calories: 424
Theme: Lunch
Rating:  This recipe has not been rated

By getting creative with less expensive meats and sides of grains and veggies, you can craft a whole meal for your family within even the tightest budget. Chef Michelle Bernstein from Iron Chef America has come up with a lean, family style chicken and quinoa dinner – all for under $10!


  • 2 skinless, boneless, chicken breasts, cut in half and pounded flat to 1/2-1/4-in thickness
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 8 oz yogurt
  • 1 tbsp honey
  • 1/2 tsp ground ginger
  • Pinch of cumin
  • Juice from 1 lime
  • 1 tsp jalapeño, chopped very, very fine
  • 1/2 tsp kosher salt
  • 1 cup quinoa, rinsed and drained
  • 1 cup kale, remove center “rib”, sliced very, very thin (chiffonade)
  • 1/2 cup fresh chopped Italian parsley
  • 1/4 cup fresh chopped mint
  • 1/4 cup scallions, sliced thin
  • 1/2 cup 1/4-in diced fresh tomatoes
  • 3 tbsp extra virgin olive oil
  • Juice from 1 lemon
  • Salt and pepper


Makes 4 servings.

Combine all ingredients for the marinade—yogurt, honey, ginger, cumin, lime, jalapeño, salt—together, set aside 1/2 cup and pour the rest of the marinade into a 1 gallon self sealing plastic bag. Place the chicken breasts in the bag for 4 hours to overnight.

Remove the chicken from the marinade and gently remove any excess marinade on the chicken breast. Heat a large grill pan on medium heat. Add the oil. When hot, season the chicken breasts and place them in the hot pan, cook until golden brown on both sides, about 4-5 minutes, or until cooked through.

Serve with a little reserved yogurt sauce and quinoa "tabuoli."

Quinoa "Tabouli:"
Cook the quinoa according to package instructions. Chill the quinoa.
Combine all ingredients, season to taste.

Copyright 2012 Michelle Bernstein.


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