GARDEN
PARTY
Found: four super salads
packed with protein and grains;
they make satisfying sides or
can take centrestage
X4 chicken breasts
X1 small bunch thyme,
leaves chopped
X1 small bunch rosemary,
leaves chopped
X2 lemons, cut into quarters
lengthways
X6 cloves garlic
XExtra virgin olive oil
X8 artichokes, outer leaves
removed, trimmed and
peeled, and cut into
quarters
X250g red quinoa, cooked
X200g rocket
XSalt
X100g parmesan
XDressing suggestion: basil
and rocket pesto- Mix the chicken with the
herbs, the zest and juice of
1 lemon (reserve a quarter),
the garlic and a splash of
olive oil. Cover; chill for at
least 2 hours. - Rub artichokes with
reserved lemon, drizzle with
oil and cook in a loosely
covered non-metallic
dish with 100ml water at
200°C for 20–25 mins. - Grill the chicken over
a low heat for about 20
mins, until golden brown. - Drizzle the remaining
lemon quarters with oil,
season and grill until they
colour slightly. Toss with the
quinoa, artichokes, rocket,
a little oil and seasoning.
Top with shaved parmesan
and thick slices of chicken.
MARINATED CHICKEN
WITH ARTICHOKES,
GRILLED LEMON
AND RED QUINOA
2343kJ / 5G SAT FAT / 7G SUGAR
SERVES 4164 womenshealth.com.au DECEMBER 2016
W H Y
EAT THIS?
Artichokes are
great gallbladder
soothers to
offset festive
indulgence.