Food Recipes

Yogurt Marinated Chicken Breasts with Quinoa “Tabouli”

By getting creative with less expensive meats and sides of grains and veggies, you can craft a whole meal for your family within even the tightest budget. Chef Michelle Bernstein from Iron Chef America has come up with a lean, family style chicken and quinoa dinner – all for under $10!


Makes 4 servings


2 skinless, boneless, chicken breasts, cut in half and pounded flat to 1/2-1/4-in thickness

2 tbsp olive oil

Salt and pepper to taste


8 oz yogurt

1 tbsp honey

1/2 tsp ground ginger

Pinch of cumin

Juice from 1 lime

1 tsp jalapeño, chopped very, very fine

1/2 tsp kosher salt


Combine all ingredients for the marinade together, set aside 1/2 cup and pour the rest of the marinade into a 1 gallon self sealing plastic bag. Place the chicken breasts in the bag for 4 hours to overnight.

Remove the chicken from the marinade and gently remove any excess marinade on the chicken breast. Heat a large grill pan on medium heat. Add the oil. When hot, season the chicken breasts and place them in the hot pan, cook until golden brown on both sides, about 4-5 minutes, or until cooked through.

Serve with a little reserved yogurt sauce and quinoa “tabuoli.”

Quinoa “Tabouli” 

1 cup quinoa, rinsed and drained

1 cup kale, remove center “rib”, sliced very, very thin (chiffonade)

1/2 cups fresh chopped Italian parsley

1/4 cup fresh chopped mint

1/4 cup scallions, sliced thin

1/2 cup 1/4-in diced fresh tomatoes

3 tbsp extra virgin olive oil

Juice from 1 lemon

Salt and pepper


Cook the quinoa according to package instructions. Chill the quinoa.

Combine all ingredients, season to taste.

Copyright 2012 Michelle Bernstein.


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