”Host a relaxing alfresco lunch for four with this delicious and healthy chicken with herb and quinoa salad.”
Combine chicken, olive oil, cumin, garlic and juice of 2 lime halves in a bowl. Season. Marinate for 5 minutes.
Heat a barbecue grill or chargrill on medium-high. Cook chicken for 3-4 minutes each side or until cooked. Transfer to a plate. Cover. Rest for 5 minutes. Cook limes, cut-side down, for 1-2 minutes.
Meanwhile, bring quinoa and 3/4 cup water to the boil in a saucepan over high heat. Cover. Reduce heat to low. Cook for 10 minutes or until tender and liquid is absorbed.
Place quinoa, herbs, spinach and capers in a bowl. Whisk extra virgin olive oil, honey and remaining lime juice. Toss with salad. Serve with chicken and lime.