Citrus Baked Chicken with Herb Quinoa

INGREDIENTS

Citrus Baked Chicken with Herb Quinoa

For the chicken

• 4 pcs of  The Meat Club Cage Free Chicken Thigh or Breast
• 2 oranges
• 1 lemon
• 2 limes
• 3 cloves crushed garlic
• 2 tbsp EVOO
• 1 tbsp dried thyme
• 1 tbsp dried oregano
• Sea salt and cracked pepper

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

PREPARATION

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.