Organic Quinoa Rice Cakes With Mediterranean Chicken
Organic Quinoa Rice Cakes With Mediterranean Chicken
Get ready for a protein-packed delight with this Mediterranean-inspired dish! Crispy quinoa rice cakes topped with juicy Mediterranean-spiced chicken, tomatoes, and kalamata olives. It’s a healthy and satisfying meal perfect for dinner.
Ingredients Table
| Category | Ingredients |
|---|---|
| Chicken | 2 cloves garlic, minced ½ teaspoon salt ½ teaspoon pepper 2 tablespoons olive oil 1 lemon, juiced 1 lb boneless, skinless chicken cutlets (455g) |
| Quinoa Rice Cakes | 2 packs organic quinoa & brown rice with garlic ¾ cup zucchini, shredded & squeezed 2 tbsp parsley, minced 1 lemon, zested and juiced 1 tsp dried oregano 1 tsp ground coriander ½ tsp paprika 3 eggs, beaten ⅔ cup whole wheat breadcrumbs (75g) ¼ cup crumbled feta cheese (25g) ¼ cup olive oil (60 mL) |
| Garnish | Cherry tomatoes, Kalamata olives |
Ingredients Description
- Chicken: Marinated with garlic, lemon juice, salt, pepper, and olive oil to keep it juicy and flavorful.
- Quinoa & Rice: Organic pre-cooked quinoa and brown rice mixed with veggies and herbs for a soft, crispy cake texture.
- Spices: A combination of oregano, coriander, and paprika gives Mediterranean depth to the rice cakes.
- Feta Cheese: Adds a tangy, creamy taste inside the cakes.
- Garnish: Tomatoes and olives add freshness and flavor to the final dish.
Cooking Instructions
- Mix garlic, salt, pepper, olive oil, and lemon juice to make a marinade.
- Marinate the chicken in this mixture for 15–20 minutes.
- Microwave quinoa rice packs for 90 seconds. Pour into a bowl.
- Add zucchini, parsley, lemon zest and juice, spices, eggs, breadcrumbs, and feta cheese. Mix well.
- Pulse ⅓ of this mix in a food processor and combine back into the bowl.
- Shape into small cakes using about ⅓ cup per patty.
- Heat olive oil in a skillet and cook the cakes for 3–4 minutes each side until golden.
- Sear marinated chicken in another pan until browned and cooked through (165ºF or 75ºC).
- Rest chicken for 5 minutes, then slice thinly.
- To serve, layer chicken slices between two quinoa cakes. Garnish with tomatoes and olives.
Nutrition Info (Approx. per serving)
- Calories: 420 kcal
- Protein: 32g
- Carbohydrates: 25g
- Fat: 22g
- Fiber: 4g
- Sugar: 3g
Cooking Tips
- Drain excess water from zucchini to avoid soggy cakes.
- Let the chicken rest after cooking for juicy slices.
- You can meal prep the cakes and reheat them easily in a pan or oven.
- For extra flavor, serve with a garlic yogurt sauce or tzatziki.
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