Lemon chicken with quinoa salad
(at time of publication)
- 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
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)
Total fat 9g
–Saturated fat 2g
Dietary fibre 7g
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