Recipes Citrus and herb chicken

Recipes Citrus and herb chicken

Recipes Citrus and herb chicken

Recipes Citrus and herb chicken In-season asparagus is easy and delicious cooked until just tender, while cherry tomato plants add sweetness and colour to this particular vibrant chicken dish. Citrus and herb chicken


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


  • 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.