Lime chicken with herb and quinoa salad

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How to make Lime chicken with herb and quinoa salad

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:20
  • Total Time : 0:40

Ingredients

  • 8 Coles RSPCA approved chicken thigh fillets, fat trimmed, halved crossways
  • 1 teaspoon olive oil
  • 1 teaspoon ground cumin
  • 1 clove garlic, crushed
  • 3 limes, halved
  • 1 cup quinoa
  • 1 cup fresh mint, torn
  • 1 cup fresh coriander, torn
  • 1 cup fresh basil, torn
  • 60g baby spinach leaves
  • 1 tablespoon baby capers
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon honey

Method

  • Step 1 Combine chicken, olive oil, cumin, garlic and juice of 2 lime halves in a bowl. Season. Marinate for 5 minutes.
  • Step 2 Meanwhile, bring quinoa and 3/4 cup water to the boil in a saucepan over high heat. Cover. Reduce heat to low. Cook for 10 minutes or until tender and liquid is absorbed.
  • Step 3 Heat a barbecue grill or chargrill on medium-high. Cook chicken for 3-4 minutes each side or until cooked. Transfer to a plate. Cover. Rest for 5 minutes. Cook limes, cut-side down, for 1-2 minutes.Place quinoa, herbs, spinach and capers in a bowl. Whisk extra virgin olive oil, honey and remaining lime juice. Toss with salad. Serve with chicken and lime.

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