Lemon-Herb Chicken & Quinoa Bowl with Feta & Olives

Ingredients

• 1/4 cup (45 g) quinoa
• 1/2 cup (120 ml) just-boiled water
• 5 1/2 oz (150 g) chicken breast
• 2 tsp (10 ml) extra-virgin olive oil
• 1/2 tsp (1 g) dried oregano
• 1 (3 g) garlic clove, grated
• 1 tbsp (15 ml) lemon juice
• 3 oz (80 g) cucumber, diced
• 3 oz (80 g) cherry tomatoes, halved
• 2 oz (55 g) canned chickpeas
• 1/2 oz (15 g) Kalamata olives, halved
• 3/4 oz (20 g) feta

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Method

1. Heat the oven to 375°F (190°C). Put the rinsed quinoa in a 6-inch (15 cm) dish with the just-boiled water, cover tightly with foil and bake 25 minutes, until the water is gone. Leave it covered 5 minutes.
2. Meanwhile pound the chicken to 3/4 inch (2 cm) and rub it with 1 tsp of the oil, the garlic and oregano. Cook it on a hot ridged griddle pan 5 minutes a side, to 165°F (74°C), rest 5 minutes and slice.
3. Whisk the rest of the oil with the lemon juice. Fork the quinoa into the bowl, fan the chicken over one side, add the cucumber, tomatoes, rinsed chickpeas and olives, crumble on the feta and dress.