Lemon and garlic chicken with quinoa tabouli

This tasty lemon and garlic chicken goes perfectly with tabouli. Our quinoa-based tabouli ups the fibre in this easy gluten and dairy-free dish.

Serves: 4

Time to make: 35 mins , plus 30 mins marinating

Ingredients

More weights & measures

2 tablespoons lemon juice, plus extra 1 tablespoon and lemon wedges, to serve

2 cloves garlic, minced

2 tablespoons white wine

400g chicken tenderloins

1 cup (190g) quinoa

2 cups trimmed, sliced green beans

200g cherry tomatoes, halved (or quartered if large)

2 Lebanese cucumbers, deseeded, diced

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh mint, plus extra 8 large mint leaves, to garnish

spray oil

Instructions

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1 Combine lemon juice, garlic and wine in a shallow non-metallic container. Add chicken and stir to coat. Cover and place in fridge to marinate for 30 minutes.

2 Rinse quinoa thoroughly and place in a large saucepan with 1 3/4 cups cold water. Bring to the boil then reduce heat to low. Cover saucepan and simmer for 12-15 minutes or until water has completely evaporated. Transfer quinoa to a large bowl and leave to cool for 10 minutes.

3 Place beans in a microwave-proof dish and microwave for 1 minute. Add beans, tomatoes, cucumbers, parsley, mint and extra lemon juice to quinoa bowl.

4 Spray a large non-stick frying pan with oil and set over a high heat. Drain chicken of excess marinade and cook each side for 2-3 minutes or until golden and cooked through.

5 Divide quinoa tabouli among serving plates. Top with chicken, garnish with mint and serve with a lemon wedge.

Nutrition Info (per serve)

Calories 378 cal

Kilojoules 1580 kJ

Protein 24 g

Total fat 12 g

Saturated fat 1 g

Carbohydrates 35 g

Sugar 8 g

Dietary fibre 6 g

Sodium 450 mg

Calcium 100 mg

Iron 4 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.