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Maple-Mustard Grilled Chicken Breasts
with quinoa tabouleh

Active: 35 min Total: 35 min
Maple syrup, mustard, and a splash of vinegar liven up chicken breasts with sweetness, sharpness, and tartness all at the same time. We pair it with a quinoa tabouleh, that pairs bright and zesty parsley and lemon juice with a medley of colorful summery vegetables.
Dependency
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Grilled Chicken Breasts:
  • Chicken breasts - 2 , halved
  • Maple syrup - 1 Tbsp
  • Dijon mustard - 2 tsp
  • White wine vinegar - 1 Tbsp
  • Mayonnaise - 2 Tbsp
  • Cooking oil - 1 Tbsp
Quinoa Tabouleh:
  • Quinoa - 1 cup , uncooked
  • Cherry tomatoes - 1/2 pint , halved
  • Cucumbers - 1/2 lb , diced
  • Parsley - 1 bunch , chopped
  • Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed
  • Lemon juice - 2 Tbsp
  • Olive oil - 1/4 cup
  • Pine nuts - 1/4 cup

Nutrition Facts

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Prep

  1. Quinoa - If made yesterday, you're done! Otherwise combine quinoa with 1 3/4 cups (411 ml) of water. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes.
  2. Tomatoes / Cucumbers / Parsley / Chickpeas - Prep as directed
  3. Chicken - Halve and then season & tenderize with salt & pepper.
  4. Sauce - Whisk together syrup, mustard, vinegar, and mayo with a pinch of salt.

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Make

  1. Preheat a grill pan over medium-high heat. Brush with cooking oil, and then add chicken pieces. Sear on both sides for 3 minutes.
  2. Separate out half of the sauce and brush onto chicken breasts, lower heat to medium, cover with foil, and cook for another 3 to 5 minutes, until chicken reaches 165F (74C) degrees. Serve with remainder of sauce.
  3. Whisk together lemon juice and olive oil. Season to taste with salt.
  4. Toss tabouleh ingredients together and season to taste with salt and pepper.

Nutrition Facts

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