Barbecued Chicken with Grilled Broccoli & Lemon Salad
PREP 10 MIN•COOK 20 MIN
DF
EF
GF
NS
NF
Number of servings
2
1⁄2 cup (90g) white quinoa (or other colour) rinsed
1 cup (250ml) chicken stock
250g chicken drumsticks
salt & pepper, to taste
1⁄2 tsp smoked paprika
1⁄2 tsp ground cumin
1 lemon finely zested & juiced, divided
2 tsp olive oil
1 garlic clove finely chopped
1 head of broccoli (350g head) cut into small florets
1 long red chilli finely sliced
1⁄2 bunch of fresh mint (80g bunch) leaves picked & chopped
1 tbs sunflower seeds (kernels)
Place quinoa and stock in a saucepan and bring to the boil. Lower heat and simmer, covered, for 15 minutes or until cooked. Rest covered for 5 minutes. Fluff with a fork.
Meanwhile, season the chicken with salt and pepper to taste. Place the paprika, cumin and 1 teaspoon of lemon zest in a bowl and mix to combine. Add chicken and rub spice mix all over to coat. Heat a barbecue or non-stick grill pan over medium heat. Cook chicken, turning, for 15-20 minutes until chicken is charred and cooked through.
Place oil and garlic in a large bowl, add broccoli and toss to coat. Season with salt and pepper and cook broccoli on the barbecue alongside the chicken, turning, for 5 minutes until just tender. Transfer to bowl, add the chilli, mint, sunflower seeds, remaining lemon zest, 2 tablespoons of lemon juice and cooked quinoa. Toss to combine.
Serve chicken with broccoli salad and extra lemon wedges on the side.
Energy (kJ)
1922 kJ / 459 cals
Protein
39.1 g
Fat
19.1 g
Sat. Fat
3.5 g
Carbs
27.4 g
Sugar
3.5 g
Fiber
9.3 g
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