Serves
4
Citrus Chicken and Quinoa Salad
A really tasty salad. The marinade for the chicken is great, and you can try this marinade for smaller bits of chicken that you would put on the BBQ. Such a great lemon zing to the quinoa.
Ingredients
- 1 small whole chicken
- 4 garlic cloves, chopped
- 2 tsp paprika
- Zest & juice of 2 lemons
- Zest & juice of 2 oranges
- 2 tsp honey
- 3 tbsp olive oil
- 2 red onions, cut into wedges
- 200g quinoa
- 1 tbsp bouillon powder
- Juice from 1/2 lemon
- 1/4 red onion, thinly sliced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 100g watercress
- 100g avocado, sliced
- Pomegranate seeds for garnish (optional)
Directions
- To make the marinade, add the garlic, paprika, zest and juice from 2 lemons, zest and juice from 2 oranges, honey and olive oil to a large bowl and mix well. Chop the back bone out of the chicken and turn it over and press down on the breasts to flatten. Pop the chicken in the bowl and coat well. Leave to marinade for minimum 2 hours.
- Preheat oven to 180°C. Pop the red onion wedges into a large roasting dish and add the chicken and the marinade juices on top. Bake in the oven for 45-55 minutes, until the chicken is cooked through. Add the quinoa to a pan and cover with 400ml water, the bouillon powder and lemon juice. Bring to the boil and then turn down the heat to simmer with a lid on for 15-20 minutes until cooked.
- Pop the slices of red onion in a bowl with the herbs, watercress and cooked quinoa and mix well. Divide equally between 4 plates. Add sliced avocado onto each plate and divide the chicken up and place the baked red onion wedges around each dish. Tip some of the juices over everything and top with a few pomegranate seeds.
- Kcal: 723
- Protein: 45g
- Fats: 39g
- Carbs: 43g
- Fibre: 7.9g
