Chargrilled Herb Chicken with Freekeh and Peach Salad

Indulge in a symphony of flavors and textures with our delectable Grilled Chicken and Freekeh Salad, a harmonious blend of succulent Lilydale Free Range Chicken Thigh Fillets, wholesome freekeh, and an assortment of vibrant, fresh ingredients. This dish is a celebration of the finest produce, perfectly balanced with the earthy richness of freekeh, the vibrant sweetness of peaches, and the creaminess of avocado. Grilled to perfection and crowned with a fragrant herb marinade, the tender chicken is the heart of this ensemble, harmonizing with every bite of the nutrient-packed salad. Elevate your dining experience with this recipe that embodies the essence of summer, offering a medley of colors, tastes, and nourishing goodness.

INGREDIENTS:

• 8 Lilydale Free Range Chicken Thigh Fillets, fat trimmed, halved
• 1 cup (185gm) freekeh
• 2 tablespoons parsley leaves, finely chopped + extra leaves, for serving
• 2 tablespoons chives, finely chopped
• 2 tablespoons mint, finely chopped
• 4 tablespoons olive oil
• 1 small avocado, chopped
• 2 peaches, cut into wedges
• 250gm tomato medley halved
• 1 bunch of watercress, leaves picked
• 80gm goat’s cheese, crumbled
• 2 tablespoons pistachios, toasted, roughly chopped
• 1 tablespoon balsamic vinegar

PREPARATIONS:

1. Cook the freekeh according to the packet directions. Once cooked, rinse it under cold water and drain.
2. Preheat a barbecue or chargrill pan over medium-high heat.
3. In a small bowl, combine the finely chopped parsley, chives, mint, and 2 tablespoons of olive oil. Season this herb mixture with salt and pepper.
4. Place the chicken thigh fillets in a large snap lock bag or a shallow glass dish. Pour the herb oil mixture over the chicken, ensuring that it’s evenly coated.
5. Grill the chicken for about 3 to 4 minutes on each side, or until they are beautifully browned and thoroughly cooked. Once done, transfer the chicken to a plate and cover it with foil to rest.
6. In a large bowl, combine the cooked freekeh, chopped avocado, peach wedges, halved tomato medley, and watercress leaves.
7. Sprinkle the crumbled goat’s cheese and roughly chopped pistachios over the salad.
8. Drizzle the remaining olive oil and balsamic vinegar over the salad. Season the salad with salt and pepper to taste.

YIELD:

• This recipe yields approximately 4 servings.

SPECIAL INSTRUCTIONS:

• Allow the grilled chicken to rest before slicing and serving to ensure optimal juiciness.

TIPS:

• For an alternative, swap peaches with nectarines to bring a unique twist to the flavor profile.
• Customize the salad by adding your favorite nuts or seeds for extra crunch and nutrition.

Our Grilled Chicken and Freekeh Salad is a masterpiece that embraces the vibrant colors and flavors of summer, inviting you to indulge in a hearty and nutritious culinary journey. The combination of perfectly grilled Lilydale Free Range Chicken Thigh Fillets, nourishing freekeh, and an array of fresh, colorful ingredients offers a balanced and satisfying meal that’s as pleasing to the eyes as it is to the palate. This recipe exemplifies the art of blending textures and flavors, transforming simple components into a symphony of taste that leaves a lasting impression. Whether shared with loved ones or enjoyed as a satisfying personal treat, this dish encapsulates the joy of creating and relishing exceptional food.