Green Goddess Chicken Bowl

Ingredients · per serving

• ½ medium Cucumber
• ½ tsp Dried oregano
• 1 medium Lemon
• 60 g Frozen peas
• 1 small bunch Fresh parsley
• ½ medium Avocado
• 200 g Chicken breast
• to taste Black pepper
• 1 clove Garlic
• 1 tbsp Sunflower seeds
• 1 tsp Olive oil
• 80 g Greek yogurt
• 75 g Quinoa
• 120 g Broccoli florets
• 1 tbsp Tahini
• 2 tbsp Fresh chives
• to taste Salt
• 1 small bunch Fresh basil

Instructions

1. Heat the oven to 200°C/180°C fan. Rinse the quinoa. Combine with 150ml water in a pot, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
2. Pat the chicken breast dry. Season with salt, pepper and dried oregano on both sides. Drizzle with 1 tsp olive oil.
3. Lay on a small baking tray. Roast 18-22 minutes until cooked through (75°C internal). Rest 5 minutes, then slice on the bias.
4. While the chicken roasts, make the green goddess dressing: blitz the basil, parsley, chives, tahini, Greek yogurt, lemon juice, minced garlic, salt, pepper and 3 tbsp water in a blender until silky green. Loosen with more water if needed.
5. Blanch the broccoli florets in boiling salted water for 2 minutes — they should be bright green and just tender. Drain, refresh under cold water.
6. Slice the avocado, dice the cucumber. Thaw the peas in a bowl of hot water 1 minute, drain.
7. Build: quinoa as base, fan the sliced chicken over half, arrange the avocado, cucumber, peas and broccoli around. Drizzle generously with green goddess dressing. Scatter sunflower seeds and fresh chives. Lemon wedge.

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