Lemon Honey Chicken with Spinach and Avocado Salad

clock 15 minutes + 20 minutes bowl Serves 4


  • 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
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  • 1. Place chicken in a bowl with lemon rind, salt and pepper. Turn to coat both sides.

  • 2. Cook quinoa as per packet instructions.

  • 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.

  • 4. In a small bowl, whisk honey, lemon juice and remaining oil, then season to taste.

  • 5. To make the salad, combine spinach leaves, avocado and spring onion.

  • 6. Serve chicken topped with lemon slices and drizzled with honey dressing. Serve with salad and quinoa on the side.

  • Tip: Freeze leftover lemon juice in ice cube trays. These tasty ice cubes are perfect for drinks and baking.


  • Energy 2952Kj • Protein 50g • Total Fat 35g • Saturated Fat 8g • Carbohydrates 44g • Sugars 9g • Sodium 668mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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