Lemon and garlic chicken with quinoa tabouli
- 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
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)
Total fat 12g
–Saturated fat 1g
Dietary fibre 6g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like