Ingredients (serves 6)

• 6 (120g each) free-range chicken breasts
• 1 tablespoon rosemary leaves (fresh)
• 2 garlic cloves, chopped
• 1 shallot, finely chopped
• Juice and grated rind of 1 lemon
• ½ cup extra virgin olive oil
• 1 cup dry quinoa
• 1 Lebanese cucumber, diced
• 1 red capsicum, diced

Method

Step 1: Place chicken in a shallow dish. In a separate bowl, combine rosemary, garlic, shallot and lemon rind and juice. Whisk in the olive oil, then pour over the chicken. Cover and leave to marinate in the fridge overnight.

Step 2: Cook 1 cup dry quinoa as per instructions. While cooking, chop cucumber & capsicum and mix with quinoa once cooked. Set aside.

Step 3: Preheat the oven to 180°C.

Step 4: Remove the chicken from the marinade, place on a lightly greased roasting tray and bake for 25 minutes or until cooked through.

Step 5: Meanwhile, place marinade in a saucepan and whisk over low heat until slightly reduced and thickened. Serve chicken with the sauce, and with quinoa mix on the side.

Nutritional Guide - Per Serve
Energy: 400cal
Protein: 35.3g
Fat: 23.8g
Sat Fat: 4.4g
Carbohydrate: 11.2g
Sodium: 66mg
Sugars: 2.3g