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PREPARATION
- Pre-heat the oven to 200ºC.
- Marinate the chicken in the juice of 1 orange, 1 lemon, 1 lime, garlic, EVOO, herbs, salt and pepper, and place in a baking dish.
- Top chicken with sliced extra orange and lime, and bake in the oven for 25 minutes.
- Place quinoa in a medium saucepan with 2 cups of water or stock, bring to boil, then reduce to low heat and cover. Simmer for 15-20 minutes until most of the liquid has been absorbed. Add more water if needed. Fluff with a fork and leave covered to cool.
- Chop herbs for salad and add to salad bowl with cooled quinoa, chickpeas, lemon zest, juice and EVOO.
- Pan fry pepitas with a generous amount of salt and pepper until golden and fragrant.
- Serve chicken with salad and top with toasted pepitas.
