Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 4 (6 oz) chicken breasts dry and season them thoroughly with 2 teaspoons sumac, 1 teaspoon garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper on both sides.

2. 2

   Prepare the fig glaze by combining 6 finely chopped dried figs, 2 whole star anise pods, and 0.5 cup water in a small saucepan, then simmer for 15 minutes until the figs are softened and the mixture has reduced slightly.

3. 3

   Remove the star anise pods from the glaze mixture, stir in 2 tablespoons fresh lemon juice and 1 tablespoon honey or maple syrup if using, then blend the fig mixture until smooth and set aside.

4. 4

   Cook 1 cup quinoa according to package directions using 2 cups vegetable broth, then fluff with a fork and let it cool slightly.

5. 5

   In a large skillet, heat 2 tablespoons olive oil over medium-high heat and pan-sear the seasoned chicken breasts for 5-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C).

6. 6

   While the chicken rests, combine the cooked quinoa with 0.5 cup finely chopped fresh parsley, 0.25 cup finely chopped fresh mint, 0.5 cup halved cherry tomatoes, 0.5 cup diced cucumber, and 0.25 cup finely diced red onion in a large bowl.

7. 7

   Dress the tabbouleh-style quinoa with 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, and 0.25 teaspoon salt, then toss gently to combine.

8. 8

   Slice the pan-seared chicken breasts and serve immediately with the fig and star anise glaze drizzled over top and a generous portion of the tabbouleh-style quinoa on the side.