Lemon chicken with yoghurt quinoa and salad

Lemon Chicken With Yoghurt Quinoa and Salad

A simple and delicious salad recipe that’s fresh, zesty and warm, the perfect healthy meal for this colder season.



½ cup (75g) chicken breast
1 lemon
1 tsp rosemary
½ cup frozen peas
2 tbsp coriander
1 tbsp 0% fat Greek yoghurt
½ cup Lebanese cucumber
¼ cup baby spinach
½ cup cherry tomatoes
¼ cup quinoa (raw)
¼ cup red onion
½ tsp olive oil

* ¼ to ½ cup more of baby spinach if preferred




  1. Place the chicken in a ziplock bag. Add onion, chopped into large slices; 1/2 tsp oil; juice of the lemon and add remaining lemon and rosemary to bag. Marinate in the fridge for at least 1 hour (overnight is fine).
  2. Preheat the oven to 200C. Place the marinated chicken, onion and lemon into a shallow baking dish and pour the marinade over. Cook for about 30 minutes or until cooked through. Rest.
  3. While the chicken is baking, prepare quinoa according to packet instructions.
  4. Chop coriander and steam, boil or microwave peas. Mix cooked quinoa, peas, coriander and yoghurt. Season with salt and pepper.
  5. Prepare the salad by slicing cucumbers and tomatoes and mixing these with baby spinach. Season with salt and pepper and dress with 1/2tsp of oil.
  6. Serve quinoa topped with chicken and salad. Use additional lemon slices and green herbs as preferred.

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