Chargrilled Herb Chicken with Freekeh & Peach Salad
Get the recipe for char grilled herb chicken served with freekeh and a tangy peach salad.
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Cooking tools:
- Saucepan
- Colander
- Grill pan
- Grill
- Mixing bowl
- Zip-top bag
- Glass dish
- Aluminum foil
- Plate
- Chef's knife
- Cutting board
- Measuring spoon
- Tongs
- Stove
Ingredients
- 8 Lilydale Free Range Thigh Fillets, fat trimmed, halved
- 1 cup (185g) freekeh
- 2 tablespoons parsley leaves, finely chopped + extra leaves, to serve
- 2 tablespoons chives, finely chopped
- 2 tablespoons mint, finely chopped
- 4 tablespoons olive oil
- 1 small avocado, chopped
- 2 peaches, cut into wedges
- 250g tomato medley, halved
- 1 bunch watercress, leaves picked
- 80g goatâs cheese, crumbled
- 2 tablespoons pistachios, toasted, roughly chopped
- 1 tablespoon balsamic vinegar
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