Grilled Chicken with Lemon and Herb Quinoa

Shopping list

• 4 piece Chicken breast (skinless) — trimmed

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• 200 g Quinoa (dry) — rinsed well

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• 400 ml Chicken stock (low-sodium) — use low-salt cube or homemade

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• 1 piece Lemon — zest and juice

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• 3 tbsp Olive oil — divided

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• 2 clove Garlic clove — minced

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• 1 bunch Fresh parsley — chopped

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• 1 tbsp Fresh thyme — leaves only

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• 2 piece Courgette — sliced into rounds

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• 1 tsp Black pepper — freshly ground

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Step by step

1. 1

   Preheat the oven to 200 °C (fan 180 °C).

2. 2

   Toss courgette rounds with 1 tablespoon olive oil and half the black pepper, spread on a baking tray and roast for 18– 20 minutes until golden at the edges.

3. 3

   Meanwhile, heat 1 tablespoon olive oil in a medium pan over medium heat, add garlic and sauté for 30 seconds until fragrant.

4. 4

   Pour in the quinoa and stock, bring to the boil, then reduce to a gentle simmer, cover and cook for 15 minutes or until liquid is absorbed and quinoa is fluffy.

5. 5

   While quinoa cooks, rub chicken breasts with remaining olive oil, thyme and a little black pepper.

6. 6

   Heat a griddle or non-stick frying pan over medium-high heat and cook chicken for 6– 7 minutes per side until cooked through (juices run clear and internal temperature reaches 75 °C).

7. 7

   Fluff quinoa with a fork, stir through lemon zest, juice and chopped parsley.

8. 8

   Slice chicken and serve atop the quinoa alongside roasted courgettes.