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Citrus Baked Chicken with Herb Quinoa




PREP TIME: 10 mins
COOK TIME: 45 mins


Citrus Baked Chicken with Herb Quinoa is an easy mid week meal. As a bonus, there is often enough left over for lunch or dinner the following day! We love the fresh citrus flavors that pack a punch with the herb packed quinoa. Thank you to #sgfoodie, Terri-Anne of @Carrotstick & Cravings and her famed cafes, for sharing this amazing creation with us.


Citrus Baked Chicken with Herb Quinoa

For the chicken

For the quinoa salad
  • 1 cup quinoa
  • 1 cup chickpeas – washed and drained
  • Zest of ½ lemon
  • 1/3 cup chopped flat leaf parsley
  • 1/3 cup chopped mint
  • ¼ cup chopped coriander
  • 2 tbsp lemon juice
  • 2 tbsp EVOO
  • 1/3 cup pepitas
  • Sea salt and pepper


  1. Pre-heat the oven to 200ºC.
  2. Marinate the chicken in the juice of 1 orange, 1 lemon, 1 lime, garlic, EVOO, herbs, salt and pepper, and place in a baking dish.
  3. Top chicken with sliced extra orange and lime, and bake in the oven for 25 minutes.
  4. Place quinoa in a medium saucepan with 2 cups of water or stock, bring to boil, then reduce to low heat and cover. Simmer for 15-20 minutes until most of the liquid has been absorbed. Add more water if needed. Fluff with a fork and leave covered to cool.
  5. Chop herbs for salad and add to salad bowl with cooled quinoa, chickpeas, lemon zest, juice and EVOO.
  6. Pan fry pepitas with a generous amount of salt and pepper until golden and fragrant.
  7. Serve chicken with salad and top with toasted pepitas.