1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Citrus and herb chicken

  • 0:50 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 2 teaspoons lemon rind, finely grated
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh tarragon, chopped
  • 2 tablespoons fresh chives, chopped
  • 3 teaspoons extra virgin olive oil
  • 8 large (about 500g) chicken tenderloins
  • 2 bunches asparagus, trimmed
  • 400g can cannellini beans, rinsed and drained
  • 350g cherry tomato medley, halved
  • 2 celery sticks, finely chopped
  • 2 tablespoons sunflower-seed kernels, lightly toasted
  • 75g baby spinach leaves
  • 1 teaspoon Dijon mustard, extra
  • Lemon wedges, to serve

Method

  • 1
    Combine the lemon rind and juice, mustard, tarragon, 1 tbs chives and 1 tsp olive oil in a shallow glass or ceramic dish. Add the chicken and turn to coat. Cover. Place in the fridge for 30 minutes to marinate.
  • 2
    Preheat barbecue grill or chargrill on medium-high and grill the chicken for 2-3 minutes each side or until lightly charred and cooked through. Spray the asparagus lightly with oil and grill for 1-2 minutes each side or until lightly charred.
  • 3
    Meanwhile, place cannellini beans, tomato, celery, seeds, spinach and remaining chives in a bowl. Combine the extra lemon juice, extra mustard and remaining olive oil in a jug.
  • 4
    Add the asparagus and lemon dressing to the cannellini bean mixture and gently toss to combine. Season. Divide salad and chicken among serving plates. Serve with lemon wedges.

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here