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 tart apple
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 tsp honey
dash salt
dash pepper
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
dash    salt
dash black pepper
1/4 cup           honey
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.