Dinner · Middle Eastern · 20 min
Middle Eastern Mixed Grill Plate with Toum and Sumac-Dusted Vegetables
- Calories
- 893
- Protein
- 64g
- Carbs
- 87g
- Fat
- 33g
Ingredients
- 218.8 g boneless skin-on chicken breast
- 1 tbsp lemon juice
- 2 clove garlic
- 0.5 tsp smoked paprika
- 0.4357 tbsp extra-virgin olive oil
- 131.3 g green bell pepper
- 131.3 g broccoli
- 0.5 tsp ground sumac
- 294.7 g quinoa
- 0.25 tsp salt
- 2 tbsp toum sauce
Method
- 01In a bowl, combine half of the lemon juice, minced garlic, smoked paprika, and half of the olive oil. Coat the skin-on chicken breast evenly and marinate for 20 minutes at room temperature.
- 02Preheat a cast-iron grill pan over medium-high heat until hot. Lightly brush with olive oil.
- 03Place the marinated chicken breast skin-side down on the grill pan. Cook for 5 to 6 minutes until the skin is golden and crispy. Turn over and grill for another 5 to 6 minutes until cooked through to an internal temperature of 165°F (74°C). Transfer to a cutting board to rest.
- 04Toss the sliced green bell peppers and broccoli florets with the remaining olive oil. Grill in the pan alongside or after the chicken for 5 to 7 minutes, turning occasionally, until tender-crisp with charred edges.
- 05Warm the cooked quinoa and toss with salt and the remaining lemon juice.
- 06Mound the fluffy quinoa onto a serving plate. Slice the chicken and arrange over the quinoa along with the charred vegetables. Dust the vegetables with sumac and serve with a generous dollop of garlic toum.
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