Summer is in full swing, Christmas & New Year is around the corner, and everyone is ready for summer celebrations galore!
For Part 2 of our Summer Thyme series, Michelle Parkin Photography and Prestwich Collection bring you a fabulous option for a delicious summer celebration main meal that is really quick and easy to make! (Don’t forget to check out Part 1, Thyme Crackers & Hummus Welcome Snacks.)
Grilled Lemon & Thyme Chicken on Herbed Quinoa
What you’ll need:
- Large ziplock bag
- Non Stick pan or cast iron griddle pan
- Wooden lemon juicer
- Chopping board
- Chopping knife
- Large glass bowl & Spoon
- Small jug
4 Boneless, skinless free range chicken breasts
Small hand full of fresh thyme
2 Cloves of fresh garlic
1/2 Cup fresh lemons juice
One cup raw quinoa
Fresh Italian parsley
200g baby tomatoes
Place the chicken breasts in a ziplock bag with two tablespoon of olive oil, a small hand full of fresh thyme, two cloves of crushed garlic & 1/2 cup fresh lemon juice and refrigerate for approximately 30min – 1,5 hours (you can leave it all day if you want!)
Heat a non-stick pan and add 1 tsp olive oil over medium high heat. Grill the chicken breasts for 4-5 minutes on one side and turn, grill other side until cooked (about another 3-4 min.)
Cook the quinoa to the packed instructions, strain and set aside to cool.
Roughly chop the herbs and add to the cooled quinoa along with 200g halved cherry tomatoes, salt & pepper.
Plate the herbed quinoa and top it with sliced grilled lemon chicken breast. Serve with a drizzle of olive oil and fanned avo on the side if you so wish.
Voila! Main meal is served!
Photography and styling by Michelle Parkin Photography