Pesto Chicken & Grain Bowl

• Chicken breast(600 g)
• Quinoa(200 g)
• Pesto(4 tbsp)
• Parmesan(40 g)
• Baby Spinach(120 g)
• Cherry Tomatoes(250 g)
• Cucumber(1)
• Lemon(1)
• Olive oil(1 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Quinoa}. Halve the {Cherry Tomatoes}, dice the {Cucumber}, grate the {Parmesan}, and slice the {Chicken breast} into bite-size strips. Cut the {Lemon} into wedges.

   ~10 min

2. 2

   Add the {Quinoa} to a saucepan with 400ml water and half the {Salt}. Bring to a boil, then cover and simmer for 15 minutes until tender.

   ~15 min

3. 3

   Meanwhile, heat the {Olive oil} in a large frying pan over medium-high heat. Season the {Chicken breast} with the remaining {Salt} and {Black pepper}, then cook for 6–8 minutes, stirring occasionally, until golden and cooked through.

   ~8 min

4. 4

   Take the pan off the heat and toss the chicken with {Pesto} and a squeeze from the {Lemon} until evenly coated.

   ~1 min

5. 5

   Fluff the quinoa and divide between bowls. Top with {Baby Spinach}, {Cherry Tomatoes}, and {Cucumber}, then add the pesto chicken. Finish with {Parmesan} and the remaining {Lemon} wedges for squeezing over.

   ~2 min