Zesty Lemon Herb Chicken With Quinoa Medley Recipe

About this recipe

A vibrant chicken dish paired with a hearty quinoa medley, infused with citrus and aromatic herbs for a refreshing dinner experience.

Ingredients

• 100 g Coriander Leaves
• - Fenugreek Leaves
• loose Ginger
• 500 g Onion
• 1 kg Basmati Rice
• 500 g Tomato - Hybrid
• 200 g Paneer
• 250 ml Fresh Cream
• - Toned Milk
• 200 g Table Salt
• 45 g Garam Masala
• - Cumin Seed
• 500 ml Oil (For Frying)
• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• - Forest Whole Foods Organic White Quinoa
• - Biona Organic Whole Cherry Tomatoes
• 600G Picard Organic Spinach Leaves
• 1 L Olive Oil – Organic
• 100 G Jumbo Garlic 100g
• - PLJ Lemon Juice Original Sharp 500ml
• - Schwartz Flat Leaf Parsley
• - Ducros Dried Thyme
• - Greenfields Black Peppercorns

Instructions

1. 1. Preheat your oven to 200°C and prepare a baking tray with parchment paper.
2. 2. Marinate the chicken breasts with olive oil, lemon juice, minced garlic, parsley, thyme, salt, and black pepper for 10 minutes.
3. 3. Place the marinated chicken on the baking tray and bake for 20-25 minutes until fully cooked and golden.
4. 4. Rinse quinoa under cold water and cook in a saucepan with 300ml water for 15-20 minutes until fluffy.
5. 5. While quinoa cooks, halve cherry tomatoes and sauté them with spinach in a pan using a little olive oil.
6. 6. Combine cooked quinoa with sautéed spinach and tomatoes, mixing gently to distribute flavors evenly.
7. 7. Remove chicken from the oven and let it rest for 5 minutes before slicing into strips.
8. 8. Plate the quinoa medley and top with sliced chicken for a vibrant presentation.
9. 9. Garnish with extra parsley and a drizzle of lemon juice for added freshness.