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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
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.
Calories 378 cal
Kilojoules 1580 kJ
Total fat 12 g
Saturated fat 1 g
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