Citrus Baked Chicken with Herb Quinoa

Citrus Chicken and Herb Quinoa

I’m always throwing together new salad recipes! This one is an easy mid week meal and bonus, there is always enough for lunch left overs for the next day!  I love the fresh citrus flavours and this herb packed quinoa is a must try. I love adding as many herbs as I can to my dishes for flavour. I’ve recently started growing a big herb garden at home and there is nothing better than being able to walk out and pick what ever I like. The only problem is the herbs keeping up with my demand. Haha! I’m always waiting for my mint and basil to grow more! 🙂 
For the chicken
  1. 4 chicken thighs or breasts
  2. 2 oranges
  3. 1 lemon
  4. 2 limes
  5. 3 cloves crushed garlic
  6. 2 tbsp EVOO
  7. 1 tbsp dried thyme
  8. 1 tbsp dried oregano
  9. Sea salt and cracked pepper
For the quinoa salad
  1. 1 cup quinoa
  2. 1 cup chickpeas – washed and drained
  3. Zest of ½ lemon
  4. 1/3 cup chopped flat leaf parsley
  5. 1/3 cup chopped mint
  6. ¼ cup chopped coriander
  7. 2 tbsp lemon juice
  8. 2 tbsp EVOO
  9. 1/3 cup pepitas
  10. Sea salt and pepper
  1. Pre-heat the oven to 200ºC.
  2. Marinate the chicken in the juice of 1 orange, 1 lemon, 1 lime, garlic, EVOO, herbs, salt and pepper, and place in a baking dish.
  3. Top chicken with sliced extra orange and lime, and bake in the oven for 25 minutes.
  4. Place quinoa in a medium saucepan with 2 cups of water or stock, bring to boil, then reduce to low heat and cover. Simmer for 15-20 minutes until most of the liquid has been absorbed. Add more water if needed. Fluff with a fork and leave covered to cool.
  5. Chop herbs for salad and add to salad bowl with cooled quinoa, chickpeas, lemon zest, juice and EVOO.
  6. Pan fry pepitas with a generous amount of salt and pepper until golden and fragrant.
  7. Serve chicken with salad and top with toasted pepitas.
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