Make the most of the new spring produce with this simple supper. A lower carb recipe for a lighter day on the bike.
Serves 2 (with lots of chicken leftovers for lunch in the week.)
1 medium chicken
bunch of asparagus
4 tbsp yoghurt
2 tbsp harissa
2 tbsp zhoug paste (green pesto if you can't find it)
2 tbsp dukkah (toasted nuts of any kind will do)
mixed green salad
Spatchcock and season your chicken. Try and do this 12 hrs in advanced if possible. Leave uncovered in the fridge. Light a BBQ, drizzle the chicken with oil and roast the chicken until 71 degrees in the thickest part of the thigh. (Around 30 to 40 min depending on the size of the chicken).
In a pot, add the zest from the lemon and a pinch of salt to 120g quinoa. Add twice as much water from a just boiled kettle and simmer until cooked, (around 12 minutes). Add the peas and lemon juice. Check the seasoning.
When the chicken has finished cooking, set it aside to rest for 10 min. Lightly oil the asparagus, and grill on the bbq until charred.
Mix 4 tbsp of yoghurt with 2 tbsp harissa and get out all your other condiments.
Serve as pictured with a green salad and dukkah (or toasted nuts).