Tahini Chicken & Quinoa Bowl

Boil a kettle

Add the quinoa to a pot with a matching lid with 250ml [500ml] cold water and 1/2 [1] chicken stock cube and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender

Meanwhile, add the red wine vinegar, 1 tbsp [2 tbsp] boiled water and a pinch of salt to a large bowl and mix well

Grate 1/2 [1] red cabbage, discarding the tough stem

Add the grated cabbage to the bowl, give everything a good mix up and set aside until later to pickle slightly

Peel and finely chop (or grate) the garlic

Combine the tahini, oregano, chopped garlic, 50ml [100ml] boiled water, a pinch of salt and the honey in a bowl – this is your tahini sauce

Place your hand flat onto the chicken breast[s] and slice in half as if you were cutting a burger bun

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced chicken breast and cook for 4-5 min on each side or until browned and cooked through

Meanwhile, chop the cherry tomatoes in half

Dice the cucumber

Chop the mint leaves finely, discarding the stalks (save some leaves for garnish!)

Once the chicken is browned, add the tahini sauce and cook for 1-2 min further or until the sauce has thickened and coated the chicken

Once the chicken is done, add the diced cucumber, cherry tomatoes and mint to the cooked quinoa

Add 1 tbsp [2 tbsp] olive oil, a pinch of salt and squeeze in the juice of 1/2 [1] lemon

Mix well until all the vegetables are coated in the dressing