Grilled Lemon Chicken with Quinoa and Roasted Courgette

Shopping list

• 4 piece boneless, skinless chicken breasts

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• 2 piece lemon — zested and juiced

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• 3 tbsp extra virgin olive oil

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• 2 clove garlic — crushed

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• 1 tsp dried oregano

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• 200 g quinoa — rinsed

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• 400 ml vegetable stock — low-sodium

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• 2 piece courgette — sliced lengthways

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• 1 pinch black pepper — to taste

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• 2 tbsp fresh parsley — chopped

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Step by step

1. 1

   In a shallow dish, whisk together lemon zest, juice, 2 tablespoons olive oil, garlic, oregano and a good pinch of black pepper.

2. 2

   Add the chicken breasts, turn to coat and marinate for 15 minutes at room temperature (or up to 4 hours in the fridge).

3. 3

   Preheat your oven to 200°C (180°C fan) and heat a griddle pan or non-stick frying pan over medium-high heat.

4. 4

   Brush the courgette slices with the remaining olive oil, season lightly with black pepper, and arrange in a single layer on a baking tray. Roast for 15– 18 minutes until tender and golden at the edges.

5. 5

   Whilst the courgette roasts, cook the quinoa: tip it into a saucepan with the stock, bring to the boil, then cover, reduce heat to low and simmer for 12– 15 minutes until all liquid is absorbed and the grains are fluffy. Remove from heat and let stand covered.

6. 6

   Remove the chicken from the marinade, letting excess drip off, then grill in the hot pan for 5– 6 minutes per side or until cooked through (internal temperature 75°C) and nicely charred. Rest for 2 minutes.

7. 7

   Fluff the quinoa with a fork and stir through half the parsley.

8. 8

   Divide the quinoa among four plates, top each with a chicken breast, arrange the roasted courgette alongside and scatter over the remaining parsley. Serve immediately.