Greek quinoa bowl with chicken, cucumber, olives and feta

Ingredients

For 1 serving

• Quinoa60 g
• Chicken breast120 g
• Cucumber100 g
• Cherry tomatoes120 g
• Red onion25 g
• Green olives6
• Feta25 g
• Dried oregano1 teaspoon
• Lemon juice15 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

In season: June – September

Method

1. Rinse the quinoa and cook it in boiling salted water for 15 minutes, until the grains show their spiral germ; drain and fluff with a fork.
2. Meanwhile butterfly the chicken breast so it's an even thickness and season with the dried oregano, salt and black pepper.
3. Heat a griddle over medium-high heat and cook the chicken for 5 minutes per side, until golden and the juices in the centre run clear; rest for 2 minutes and slice.
4. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion and slice the green olives; dress with the lemon juice, extra virgin olive oil and a pinch of salt.
5. Build the bowl with the quinoa, vegetables, chicken and crumbled feta.