Citrus and Herb Chicken


  • 2 tsp lemon rind, finely grated
  • 3 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh tarragon, chopped
  • 2 tbsp fresh chives, chopped
  • 3 tsp extra virgin olive oil
  • 8 large (about 500g) Lilydale Free Range Chicken Tenderloins
  • 400g can cannellini beans, rinsed and drained
  • 350g cherry tomato medley, halved
  • 2 tbsp sunflower-seed kernels, lightly toasted
  • 75g baby spinach leaves
  • 1 tsp Dijon mustard, extra
  • Lemon wedges, to serve

4 Method Steps

  • Step 1

Combine the lemon rind and juice, mustard, tarragon, 1 tbs chives and 1 tsp olive oil in a shallow glass or ceramic dish. Add the chicken and turn to coat. Cover. Place in the fridge for 30 minutes to marinate.

  • Step 2

Preheat barbecue grill or chargrill on medium-high and grill the chicken for 2-3 minutes each side or until lightly charred and cooked through. Spray the asparagus lightly with oil and grill for 1-2 minutes each side or until lightly charred.

  • Step 3

Meanwhile, place cannellini beans, tomato, celery, seeds, spinach and remaining chives in a bowl. Combine the extra lemon juice, extra mustard and remaining olive oil in a jug.

  • Step 4

Add the asparagus and lemon dressing to the cannellini bean mixture and gently toss to combine. Season. Divide salad and chicken among serving plates. Serve with lemon wedges.

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