Golden Chicken Grain Bowl With Sun-Dried Tomato Dressing

Before you start cooking, boil a kettle, then take your chicken out of the fridge, open the packet and let it air

Rinse your quinoa in a sieve under cold running water

Add the quinoa to a large pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 6-10 min or until all the quinoa is tender

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add your pumpkin seeds and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once golden, transfer the toasted seeds to a plate and reserve the pan

Return the reserved pan to a high heat with a drizzle of olive oil

Once hot, add the chicken breast strips and cook for 5-6 min on each side or until golden and cooked through (no pink meat!) – this is your cooked chicken

Meanwhile, peel your Italian hard cheese until you end up with a pile of cheese shavings

Combine your mayo and balsamic sun-dried tomato paste in a large bowl with your white wine vinegar, a drizzle of olive oil and a generous pinch of salt and pepper – this is your creamy sun-dried tomato dressing

Transfer some of the dressing (2 tbsp per person!) to a small bowl and set aside for a garnish

Chop your tomato[es] into thin wedges

Wash your salad, then pat it dry with kitchen paper

Once the quinoa is nearly ready, add your shredded kale to the pot and cook for a final 1-2 min or until tender

Once cooked, drain and rinse your cooked kale and quinoa under cold running water for 5 secs or until slightly cooled

Shake off any excess water and set the sieve over your pot to drain completely

When the chicken is nearly ready, add the tomato wedges and salad to the large bowl with the dressing and add the cooked kale and quinoa

Add a generous pinch of salt and give everything a good mix up until well combined – this is your kale and quinoa salad