Soufrti
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pulet_rouge_plate_1.png
Main dishesLunch

Poulet Rouge

Prep30 min
Cook10 min
Total40 min
Servings6
DifficultyEasy
Ingredients
  • 2 lbs chicken breast
  • 1 big red onion (chopped finely )
  • 2 cups cherry tomatoes (chopped finely)
  • 1 cup black beans (or you can use 1 can of black beans)
  • 2 cups chopped lettuce
  • 1 cup fried slices onion
  • 4 small cucumbers (chopped finely )
  • 2 tablespoon olive oil
  • 1/3 cup plain yogurt
  • 3 cloves garlic (minced )
  • 1 tablespoon smoked paprika
  • 1 tablespoon chilli flakes or cayenne pepper (adjust for spice)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • salt and pepper
  • 1 tablespoon lemon juice
  • 2 tablespoon vegetable oil
  • tzatziki sauce (optional)

Instructions

  1. 1

    Place the chicken in a bowl and add the spices, plain yogurt and a little lemon juice and olive oil. Mix well until the chicken is evenly coated in the marinade.

  2. 2

    Cover the bowl and refrigerate for at least 30 minutes. For deeper flavour and more tender chicken, marinate it overnight.

  3. 3

    Heat 2 tablespoons of vegetable oil in a pan over medium-high heat. Add the marinated chicken and cook for about 8–10 minutes, turning occasionally, until the chicken is fully cooked and slightly caramelized on the outside.

  4. 4

    Prepare a base of cooked quinoa or rice in a serving bowl.

  5. 5

    Add the hot chicken on top, then finish with your favourite fresh toppings, such as sliced onions, chopped tomatoes, black beans, shredded lettuce and cucumber and fried onions. And you can add a spoon of tzatziki sauce

Chef's Notes

This dish is colourful, filling and full of flavour, with warm spiced chicken balanced by fresh, crunchy toppings.

Photos

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Tags

easychickenhealthypouletrougetasty