Lemon Honey Chicken with Spinach and Avocado Salad

Ingredients
- 4 chicken breast fillets, sliced horizontally through the breast
- 1 Tbsp lemon rind
- salt and pepper, to taste
- 1 1/2 cups 1 1/2 cups quinoa
- 25 g butter
- 3 Tbsp olive oil
- 2 Tbsp honey
- 2 Tbsp lemon juice
- 2 cups spinach leaves
- 1 avocado, sliced
- 1 spring onion, sliced
- lemon slices, to serve
Method
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1. Place chicken in a bowl with lemon rind, salt and pepper. Turn to coat both sides.
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2. Cook quinoa as per packet instructions.
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3. In a large, non-stick frying pan, heat half of the butter and 2 tablespoons of the oil over a high heat. Cook chicken in batches for 3 minutes on each side or until golden and cooked through. Remove from pan and cover to keep warm.
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4. In a small bowl, whisk honey, lemon juice and remaining oil, then season to taste.
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5. To make the salad, combine spinach leaves, avocado and spring onion.
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6. Serve chicken topped with lemon slices and drizzled with honey dressing. Serve with salad and quinoa on the side.
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Tip: Freeze leftover lemon juice in ice cube trays. These tasty ice cubes are perfect for drinks and baking.
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PER SERVE
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Energy 2952Kj • Protein 50g • Total Fat 35g • Saturated Fat 8g • Carbohydrates 44g • Sugars 9g • Sodium 668mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation.