Chicken salad

Chicken salad

Nutrition and added information

Nutrition: per serving

  • kcal 535
  • fat 19g
  • saturates 5g
  • carbs 57g
  • sugars 21g
  • fibre 10g
  • protein 28g
  • salt .4g


  • 4 chicken thighs, skin left on
  • 2 red onions, minimize into wedges (preserve the roots intact)
  • three post” information-tooltip-w >carrots, reduce into batons

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  • five tbsp Greek-fashion yogurt
  • 1 garlic clove, crushed
  • tiny handful dill, chopped, plus a handful of fronds to garnish
  • Heat oven to 200C/180C fan/gasoline six. Spot the chicken thighs, onions and carrots in a roasting tin. Season, drizzle with the oil and nestle lemon slices close to. Bake for thirty mins. Stir everything, drizzle with the honey and bake for yet another 15 mins until finally the chicken is cooked through and tender.

    Meanwhile, cook the quinoa following pack directions, then rinse with cold water and drain thoroughly.

    Mix the beetroot, yogurt, garlic, dill and some seasoning in a bowl. In a separate bowl, mix the quinoa, the roasted veg and 2 tbsp of the cooking juices. Pop the chicken thighs and lemon slices on best, then scatter with dill fronds. Serve with a dollop of the beetroot yogurt on the side.

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