Grilled chicken with quinoa salad and yoghurt sauce
Thin chicken breasts in a lemon, garlic and rosemary marinade, quickly cooked in a griddle pan or on the barbecue. Served with a fresh quinoa salad of cucumber, cherry tomatoes, pepper and parsley, and a cold garlic yoghurt sauce. The salad is just as good with bulgur or couscous.
- 30 minTime
- 26 minHands-on
- 4Portions
- ≈ 44 krper portion
- 520kcal per portion
Ingredients for 4 portions
- 500 gChicken breast
- 2Lemons
- 2 clovesGarlic
- 2 tbspOlive oil
- 2 sprigsRosemary, sprigs, chopped
- to tasteSalt
- to tasteBlack pepper
- 2 dlGreek yoghurt
On the side
- 2 ½ dlQuinoa
- ½Cucumber
- 250 gCherry tomato
- 1Bell pepper, yellow
- ½Red onion
- 1 dlParsley, chopped
Method
- Rinse the quinoa and cook it according to the packet instructions, about 15 minutes. Drain and rinse it in cold water to cool it.
- Slice the chicken breasts in half horizontally so they are thin. Zest and juice one lemon. Mix half the juice with the zest, one crushed garlic clove, half the oil, the rosemary, salt and pepper and turn the chicken in the marinade.
- Dice the cucumber and pepper, halve the tomatoes and finely chop the red onion.
- Stir the second crushed garlic clove and a pinch of salt into the yoghurt.
- Cook the chicken in a hot griddle pan or on the barbecue, 3–4 minutes a side, until cooked through.
- Mix the quinoa with the vegetables, parsley and the rest of the lemon juice and oil. Season with salt and pepper.
- Cut the second lemon into wedges. Slice the chicken and serve with the quinoa salad, yoghurt sauce and lemon wedges.
The cost is estimated from Swedish grocery prices.
