Mediterranean bowl with chicken, quinoa, chickpeas, cucumber and feta

Ingredients

For 1 serving

• Quinoa50 g
• Chicken breast120 g
• Cooked chickpeas60 g
• Cucumber100 g
• Cherry tomatoes100 g
• Feta30 g
• Black olives5
• Extra virgin olive oil8 g
• Dried oreganoto taste
• Lemon juice1 tablespoon

Contains: lactose,

In season: June – September

Method

1. Rinse the quinoa in a sieve. Put it in a small pan with twice its volume of water, bring to the boil, lower the heat, cover and cook for 12 minutes until the water is absorbed; leave to rest covered.
2. Meanwhile, sprinkle the chicken breast with the oregano. Heat a griddle pan well over medium-high heat and cook the chicken for 5 minutes per side, until golden and no longer pink in the centre; rest it for 2 minutes and slice.
3. Wash the cucumber and cherry tomatoes, cut the cucumber into roughly 1 cm cubes and halve the tomatoes, then dress them with the oil and lemon juice.
4. Drain and rinse the chickpeas; crumble the feta.
5. Build the bowl with the quinoa, chickpeas, vegetables and chicken, then add the feta and black olives.