2. Slice celery and leek. Remove thyme leaves and toss together in an oven dish.
3. Slash chicken and place in oven dish. Add lemon zest, juice, 2 crushed garlic cloves, 2 tbsp honey, 1/3 cup olive oil and 1/4 cup water to dish. Toss until well coated. Season with salt and pepper. Roast in oven for 25 minutes, or until chicken is cooked through.
4. Halve tomatoes. Toss with spinach and alfalfa sprouts.
5. Divide quinoa and chicken between plates. Spoon over vegetables and roasting juices. Serve with spinach salad.
Whisk together 1/2 tbsp vinegar and 1 tbsp olive oil to make a quick dressing.
celery 2 sticks
Lemon thyme 1 packet
Chicken drumsticks 8-pack
Cherry tomatoes 1 punnet
Baby spinach 1 bag (60g)
"Healthy trio sprouts (Alfalfa sprouts) 1/3 punnet
From your pantry:
olive oil, salt, pepper, honey, garlic (2 cloves)