Garlic Lemon Chicken with Quinoa Tabbouleh
Method
Prepare the Marinade: In a small bowl, mix 2 tbsp extra virgin olive oil, 2 tbsp lemon juice, the minced garlic, salt, and freshly ground black pepper. Coat the chicken breasts with the marinade and let them rest for at least 10 minutes to absorb the flavours.
Grill the Chicken: Heat a grill or griddle pan over a medium heat. Grill the marinated chicken for 6–8 minutes per side until fully cooked, achieving a golden crust and ensuring an internal temperature of 75°C.
Make the Quinoa Tabbouleh: In a medium bowl, combine 180 g cooked quinoa with the chopped parsley, diced cucumber, and 1 tbsp lemon juice. Season with salt and freshly ground black pepper to taste.
Serve: Allow the grilled chicken to rest for 5 minutes to retain its juices. Serve it alongside the vibrant quinoa tabbouleh for a fresh and balanced meal.
This Garlic Lemon Chicken with Quinoa Tabbouleh is a fresh and healthy dish. The garlic and lemon marinade add a bright, savory flavor to the grilled chicken, while the quinoa tabbouleh offers a light and refreshing side with parsley and cucumber. Perfect for a wholesome, flavorful meal! Curry Spiced Chicken Legs with Grilled Asparagus
Nutrition Facts
Per serving
