Grilled Honey Garlic Chicken with Apple Quinoa Salad
INGREDIENTS (for the salad)
|1 cup||quinoa, rinsed|
|2 cups||chicken stock|
|1||garlic clove, crushed|
|2-3 cups||spinach or kale, finely chopped|
|1/2 cup||feta cheese, crumbled|
|1/4 cup||red onion, finely chopped|
|1/3 cup||olive oil|
|2 tbsp||lemon juice|
|2 tbsp||white wine vinegar|
|2 tsp||grainy mustard|
|1/3 cup||roasted almonds, chopped|
In a saucepan combine quinoa with chicken stock, bring to a boil, and then simmer covered for 20 to 25 minutes. Remove from heat and let cool. In a salad bowl, combine chopped spinach or kale, apple, feta and red onion. Mix with cooled quinoa and add dressing. Makes 6 cups.
INGREDIENTS (for the chicken)
|2 lbs||chicken drumettes|
|4||garlic cloves, crushed|
|2 tbsp||low-sodium soya sauce|
Season drumettes with salt and pepper. On a baking sheet, bake in oven at 325˚F until juices run clear when pierced, about 20 minutes.
In a bowl, combine honey garlic and soy sauce. Place drumettes on a greased grill at medium-high heat; grill drumettes, turning and brushing with honey mixture, until browned. Serve with Apple Quinoa Salad.