Lemony Grilled Chicken and Quinoa Salad

 

Ohhh my, when my  ingredients arrived from Michael Lee West of Rattlebridge Farm and her son, Tyler, aka Bandwidth, I was so excited!!!  They both co-host Foodie Friday and it was the very first linky party that I ever attended.  Michael Lee is a novelist, baker, and a blogger, and is currently renovating her home at Rattlebridge Farm. 
  I'm participating in Foodie Friday and The Mystery Ingredient Club.   Those who chose to participate,  received Farmhouse Lemons, Preserved Meyer Lemon in Olive Oil and a gift of Citron Lemon Cyprus Flake Sea Salt, as well as some other salts.

Thank you, Michael Lee and Bandy!!
 

 

 

Hmmmmm....I put on my thinking cap and quickly channeled my inner Ina Garten!  I  thought that grilled chicken, using this wonderful Preserved Meyer Lemon in Olive Oil would be fabulous!

 

 

I used bone-in chicken breasts with the skin on.  Next I loosened the skin and spread some of the Preserved Meyer Lemon in Olive Oil under the skin and added a sprig of fresh Rosemary.  I then put some more of the Preserved Meyer Lemon on top of the skin and sprinkled with kosher salt and freshly ground pepper.  I grilled the chicken, searing on both sides and then placing the breasts, skin side up,  on the back of the grill, where the burner was turned off and leaving the front two burners on.  The chicken took about 40-45 minutes. 

 

 

 

 

I have to tell you that these breasts turned out so juicy and with just the right touch of lemon!!

 

 

 

My next dish is a Mediterranean Quinoa Salad, which complimented the chicken so well.  Here's the recipe, which was inspired by www.kitchenscoop.com and changed by Kitty's Kozy Kitchen:

 

 

Mediterranean Quinoa Salad:

 

1 cup vegetable or chicken broth

1/2 cup quinoa, rinsed

1 cup diced cucumber

1 cup fresh tomato, chopped

1/3 cup finely chopped flatleaf parsley

1 (2.25-ounce) can sliced black olives, drained

1/3 cup thinly sliced green onions

1/2 cup crumbled feta cheese

1/4-1/3 cup Preserved Meyer Lemon in Olive Oil

3/4 t. salt

3/4 t. ground pepper

 

Bring the broth to a boil; add the quinoa, cover and reduce heat to low and steam for 15- 20 minutes. 

 

While  the quinoa is cooking, add cucumber, tomato (and fresh juices), parsley, olives, onion and cheese to a medium bowl.  Set aside. 

 

Turn the quinoa onto a large plate and fluff with a fork and spread out for maximum exposure.  Place in the fridge for about 30 minutes to cool.  When cool, combine with the vegetables.  Add the Preserved Meyer Lemon in Olive Oil, along with the salt and pepper, and toss.  Serve immediately or refrigerate until ready to serve. 

 

May be served chilled or at room temperature.   I served the quinoa salad in some red cabbage leaves for a pretty presentation.  The meal was a success!

 

I am sharing this with:

 

 

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