Canadian Grilled Chicken and Quinoa Bowl with Roasted Vegetables

Shopping list

• 4 piece skinless chicken breast — ~150 g each

  Sub
• 200 g quinoa — rinsed

  Sub
• 2 piece courgette — sliced into half-moons

  Sub
• 1 piece red pepper — deseeded and cut into strips

  Sub
• 200 g cherry tomatoes — halved

  Sub
• 3 tbsp olive oil

  Sub
• 2 clove garlic — minced

  Sub
• 1 piece lemon — juice and zest

  Sub
• 20 g fresh parsley — chopped

  Sub
• 1 tsp dried oregano

  Sub
• 0.5 tsp black pepper — freshly ground

  Sub

Step by step

1. 1

   Preheat the oven to 200 °C (180 °C fan).

2. 2

   Cook the quinoa: place in a saucepan with 400 ml water, bring to the boil, then cover and simmer for 12– 15 minutes until tender and water is absorbed. Fluff with a fork and set aside.

3. 3

   Toss the courgette, pepper and cherry tomatoes on a baking tray with 1 tablespoon olive oil, half the garlic and half the oregano. Roast for 20– 25 minutes until tender and lightly charred.

4. 4

   Meanwhile, rub the chicken breasts with 1 tablespoon olive oil, remaining garlic, remaining oregano and black pepper.

5. 5

   Heat a griddle pan over medium-high heat and cook the chicken for 6– 7 minutes per side until golden and cooked through (internal temperature 75 °C). Rest for 5 minutes, then slice.

6. 6

   In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, lemon zest and chopped parsley to make a dressing.

7. 7

   Divide the quinoa among four bowls, top with roasted vegetables and sliced chicken, then drizzle with the lemon herb dressing and serve warm.