Grilled Herb Chicken with a Lemon Quinoa salad and Fresh Salad Greens

Blogged by: Norton Plaza & A Healthy Mum 20 Mar 2014 View comments

Ingredients

1 AC Butchery olive oil and fresh herb deboned chicken
4 lemons
1 cup tri-coloured quinoa
½ cup pine nuts
250g washed rocket leaves
1 tub Norton St Grocer shaved parmesan cheese

Dressing
2 tablespoons olive oil
2 tablespoons balsamic vinegar

STEP 1 Preheat oven to 200°C. Halve three lemons and put on a roasting tray with the chicken and cook for approximately 30-45 minutes or until cooked through. Alternatively, cook on BBQ over a medium heat with the hood down for around 30 minutes.

STEP 2 Cook the quinoa as per pack instructions. Zest the remaining lemon and lightly toast the pine nuts.

STEP 3 Once the quinoa is cooked; leave it to cool slightly before tossing through the lemon zest and pine nuts. Dress the rocket leaves and parmesan cheese with the balsamic vinegar and olive oil. Plate all ingredients and serve.

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