Barbecued Chicken with Grilled Broccoli & Lemon Salad

PREP 10 MIN
COOK  20 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

12 cup (90g) white quinoa (or other colour) rinsed

1 cup (250ml) chicken stock

250g chicken drumsticks

salt & pepper, to taste

12 tsp smoked paprika

12 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

12 bunch of fresh mint (80g bunch) leaves picked & chopped

1 tbs sunflower seeds (kernels)

Methodbased on 2 servings
1

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.

2

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.

3

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.

4

Serve chicken with broccoli salad and extra lemon wedges on the side.

Nutritional Informationper serving

Energy (kJ)

1974 kJ / 472 cals

Protein

40.5 g

Fat

18.6 g

Sat. Fat

3.3 g

Carbs

28.3 g

Sugar

4 g

Fiber

12.5 g

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