Lemon Honey Chicken with Spinach & Avocado Salad

Name: Lemon Honey Chicken with Spinach & Avocado Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoons lemon rind; 2 tablespoons honey; 2 tablespoons lemon juice; 1 spring onion, sliced; 1 avocado, sliced; 4 chicken breast fillets, sliced horizontally through the breast; 2 cups spinach leaves; 1 1/2 cups quinoa; 25 grams butter; 3 tablespoons olive oil; 1 pinch pepper; 1 pinch salt; 1 lemon, slices

Looking for amazing 'nothing left in the bowl' dinner ideas? Or 'Not too long in the kitchen' recipes? Try this sensational chicken and salad combo today.

Recipe Tip Freeze leftover lemon juice in ice cube trays. These tasty ice cubes are perfect for drinks and baking.

Photo of Lemon Honey Chicken with Spinach & Avocado Salad

Method

Step 1 of 6
Place chicken in a bowl with lemon rind, salt and pepper. Turn to coat both sides.
Step 2 of 6
Cook quinoa as per packet instructions.
Step 3 of 6
In a large, non-stick frying pan, heat half of the butter and 2 tablespoons of the oil over a high heat. Cook chicken in batches for 3 minutes on each side or until golden and cooked through. Remove from pan and cover to keep warm.
Step 4 of 6
In a small bowl, whisk honey, lemon juice and remaining oil, then season to taste.
Step 5 of 6
To make the salad, combine spinach leaves, avocado and spring onion.
Step 6 of 6
Serve chicken topped with lemon slices and drizzled with honey dressing. Serve with salad and quinoa on the side.

Ingredients

1 tablespoons lemon rind
2 tablespoons honey
2 tablespoons lemon juice
1 spring onion, sliced
1 avocado, sliced
4 chicken breast fillets, sliced horizontally through the breast
2 cups spinach leaves
1 1/2 cups quinoa
25 grams butter
3 tablespoons olive oil
1 pinch pepper
1 pinch salt
1 lemon, slices

1 tablespoons lemon rind
2 tablespoons honey
2 tablespoons lemon juice
1 spring onion, sliced
1 avocado, sliced
4 chicken breast fillets, sliced horizontally through the breast
2 cups spinach leaves
1 1/2 cups quinoa
25 grams butter
3 tablespoons olive oil
1 pinch pepper
1 pinch salt
1 lemon, slices

Method

Step 1 of 6
Place chicken in a bowl with lemon rind, salt and pepper. Turn to coat both sides.
Step 2 of 6
Cook quinoa as per packet instructions.
Step 3 of 6
In a large, non-stick frying pan, heat half of the butter and 2 tablespoons of the oil over a high heat. Cook chicken in batches for 3 minutes on each side or until golden and cooked through. Remove from pan and cover to keep warm.
Step 4 of 6
In a small bowl, whisk honey, lemon juice and remaining oil, then season to taste.
Step 5 of 6
To make the salad, combine spinach leaves, avocado and spring onion.
Step 6 of 6
Serve chicken topped with lemon slices and drizzled with honey dressing. Serve with salad and quinoa on the side.

Nutrition per serving

2952 Kilojoules

Protein50 grams

Fat35 grams

Carbs44 grams

Sugars9 grams

Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

Step 1 of 6
Place chicken in a bowl with lemon rind, salt and pepper. Turn to coat both sides.
Step 2 of 6
Cook quinoa as per packet instructions.
Step 3 of 6
In a large, non-stick frying pan, heat half of the butter and 2 tablespoons of the oil over a high heat. Cook chicken in batches for 3 minutes on each side or until golden and cooked through. Remove from pan and cover to keep warm.
Step 4 of 6
In a small bowl, whisk honey, lemon juice and remaining oil, then season to taste.
Step 5 of 6
To make the salad, combine spinach leaves, avocado and spring onion.
Step 6 of 6
Serve chicken topped with lemon slices and drizzled with honey dressing. Serve with salad and quinoa on the side.

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