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Citrus and herb chicken
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Prep Time:
50 minutes
Cook Time:
10 minutes
Total Time:
60 minutes
Grilled asparagus and tender chicken pair perfectly with sweet cherry tomatoes for a vibrant and delicious dish.
Ingredients:
  • 2 tsp lemon rind, finely grated
  • 63.00 gm lemon juice
  • 23.40 gm Dijon mustard
  • 20.00 ml fresh tarragon, chopped
  • 40.00 ml fresh chives, chopped
  • 13.80 gm extra virgin olive oil
  • 8 large (about 500g) chicken tenderloins
  • 2 bunches asparagus, trimmed
  • 400g can cannellini beans, rinsed and drained
  • 350g cherry tomato medley, halved
  • 2 celery sticks, finely chopped
  • 40.00 ml sunflower-seed kernels, lightly toasted
  • 75g baby spinach leaves
  • 5.90 gm Dijon mustard, extra
  • Lemon wedges, to serve
Instructions:
  • In a shallow glass or ceramic dish, mix together the lemon rind, lemon juice, mustard, tarragon, 1 tablespoon of chives, and 1 teaspoon of olive oil. Add the chicken, coat it with the mixture, cover, and refrigerate for 30 minutes to marinate.
  • Preheat your barbecue grill or chargrill to medium-high heat. Grill the chicken for 2-3 minutes on each side until it's perfectly charred and cooked through. Lightly oil the asparagus and grill for 1-2 minutes on each side until nicely charred.
  • Next, combine cannellini beans, tomato, celery, sunflower seeds, spinach, and the rest of the chives in a bowl. In a separate jug, mix the additional lemon juice, extra mustard, and the remaining olive oil.
  • Combine the asparagus and lemon dressing with the cannellini bean mixture, gently toss to combine, and season. Plate the salad and chicken, then serve with lemon wedges.

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