Lemon and garlic chicken with quinoa tabouli

Instructions

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.