Marinated Chicken With Artichokes, Grilled Lemon And Red Quinoa


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INGREDIENTS:

  • 4 chicken breast
  • 1 small bunch thyme, leads chopped
  • 1 small bunch rosemary, leaves chopped
  • 2 lemons, cut into quarters, lengthways
  • 6 cloves garlic
  • extra virgin olive oil
  • 8 artichokes, outer leaves, removed, trimmed and peeled and cut into quarters
  • 250g red quinoa, cooked
  • 200g rocket
  • 100g parmesan
  • salt
  • dressing: basil and rocket pesto

METHOD:

Mix the chicken with the herbs, the zest and juice of 1 lemon (reserve a quarter), the garlic and splash of olive oil. Cover; chill for at least 2 hours.

Rub artichokes with reserved lemon, drizzle with oil and cook in a loosely covered non metallic dish with 100ml water at 200C for 20-25 minutes.

Grill the chicken over a low heat for about 20 minutes until golden.

Drizzle the remaining lemon with oil, season and grill until it colour slightly. Toss with the quinoa, artichokes, rocket, a little oil and seasoning.  Served topped with shaved Parmesan and thick slices of chicken.

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