By Stacey Clare | Health writer
Published 2 December 2024
10m
15m
4
5
Barbecue season is here, and if you’re keen to try a new healthy marinade, look no further.
For a protein-packed lunch that will hopefully keep you full until dinner time, why not ditch the soggy sandwiches and try this zingy lemon chicken.
Feeling festive, or just looking for a new signature stuffing? This modern take on a classic roast chicken is juicy, tender and packed with flavour.
Get the perfect blend of bright and spicy flavours with our simple recipe for juicy satay chicken skewers, fragrant coconut rice and zesty homemade salsa.
Step 1:
Pre-heat your oven to 190°C and line a tray with baking paper.
Step 2:
Combine the quinoa flakes and dried herbs in a bowl to make your coating. In a separate bowl, pour in the honey.
Step 3:
Cut the chicken into 5cm strips.
Step 4:
Dip each chicken strip into the honey, then roll in the quinoa flake mixture and place on the baking tray. Repeat the process until all strips are coated.
Step 5:
Brush the chicken with a little olive oil and bake for 10 minutes.
Step 6:
Turn the oven to its grill function and grill the strips for 2 minutes on each side or until crispy.
Step 7:
Serve in a wholegrain wrap with veggies or alongside a garden salad.
