Marinated Chicken with Artichokes, Grilled Lemon and Red Quinoa
4 Chicken breast
1 Small bunch thyme, chopped
1 Small bunch rosemary, chopped
2 Lemons, cut into quarters lengthways
6 Cloves of garlic
8 Artichokes, outer leaves trimmed
and peeled, cut into quarters
250g Red quinoa, cooked
– Extra virgin oil
– Pink salt
– Basil or Rocket Pesto
1. Mix the chicken with the herbs, the zest and juice of 1 lemon (reserve a quarter), the garlic and a splash of olive oil. Cover, chill for at least 2 hours.
2. Rub artichokes with reserved lemon, drizzle with oil and cook in a loosely covered non metallic dish with 100ml water at 200’C for 20-25 minutes.
3. Grill the chicken over a low heat for about 20 minutes, until golden brown.
4. Drizzle the remaining lemon with oil, season and grill until it colours slightly. Toss with the quinoa, artichokes, rocket, a little oil and seasoning. Serve topped with shaved Parmesan and thick slices of chicken.