Lime chicken with herb & quinoa salad

Cooking Salads Lime chicken with herb & quinoa salad

Host a relaxing alfresco lunch for four with this delicious and healthy chicken with herb and quinoa salad.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine chicken, olive oil, cumin, garlic and juice of 2 lime halves in a bowl. Season. Marinate for 5 minutes.
  2. Heat a barbecue grill or chargrill on medium-high. Cook chicken for 3-4 minutes each side or until cooked. Transfer to a plate. Cover. Rest for 5 minutes. Cook limes, cut-side down, for 1-2 minutes.
  3. Meanwhile, bring quinoa and 3/4 cup water to the boil in a saucepan over high heat. Cover. Reduce heat to low. Cook for 10 minutes or until tender and liquid is absorbed.
  4. Place quinoa, herbs, spinach and capers in a bowl. Whisk extra virgin olive oil, honey and remaining lime juice. Toss with salad. Serve with chicken and lime.

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8 Coles RSPCA approved chicken thigh fillets, fat trimmed, halved crossways
1 tsp olive oil
1 tsp ground cumin
1 clove garlic, crushed
3 limes, halved
1 cup quinoa
3 cups torn herbs, such as mint, coriander and basil
60g baby spinach leaves
1 tbsp Coles Brand baby capers
1 tbsp extra virgin olive oil
1 tsp honey

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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