Marinated Chicken With Artichokes And Grilled Lemon And Red Quinoa



  • 4 chicken breasts
  • 1 small bunch thyme, leaves 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 suggestion: basil and rocket pesto


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

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

3/ Grill the chicken over a low heat for about 20 minutes, until golden brown.

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

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