Lemon chicken with quinoa salad

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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This lemon chicken with quinoa recipe ticks a lot of healthy boxes. It's diabetes-friendly, gluten free, high in iron and low in sodium and calories. Time to get cooking!

Serves: 4

Time to make: 25 mins

Ingredients

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1 cup quinoa

4 x 150g chicken breast fillets, halved horizontally

3 cloves garlic, crushed

¾ cup lemon juice

2 ½ cups coarsely chopped fresh flat-leaf parsley

250g cherry tomatoes, quartered

2 Lebanese cucumbers, chopped

2 ½ cups (300g) green beans or asparagus, steamed

Instructions

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1 Combine 2 cups water and quinoa in a saucepan and place over a medium-high heat. Bring to the boil. Reduce heat to low, cover, and simmer for 12-15 minutes or until liquid is absorbed. Set aside to cool.

2 Meanwhile, combine chicken, garlic, half the lemon juice and 1/2 cup parsley. Spray a chargrill pan with oil and cook chicken over a high heat for 5-7 minutes or until cooked through.

3 Add tomatoes, cucumbers, the remaining lemon juice and parsley to quinoa. Toss to combine. Serve with chicken and green vegetables.

Nutrition Info (per serve)

Calories 399 cal

Kilojoules 1670 kJ

Protein 44 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 5 g

Dietary fibre 7 g

Sodium 120 mg

Calcium 230 mg

Iron 9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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