Chicken with Lemon, Dill and Tahini sauce

GF, DF and RSF - serves 4

Ingredients:

• 2 large chicken breast

• 2 tbsp olive oil

• 1/2 tsp thyme

• Salt and pepper

• 1 lemon

• 1 head of broccoli cut into florets

• 2 zucchini diced

• 1 bunch of kale or spinach

• 1 cup cherry tomatoes

• 1 cup of peas

• 1 cup quinoa rinsed

• 2 cups vegetable stock

Lemon, tahini and dill sauce to serve

Method:

1. In a mixing bowl, add chicken, thyme, olive oil , zest of the lemon and a good pinch of salt and pepper. Mix well.

2. In a heated frypan, add the chicken and cook until golden and cooked through. Once done, remove, cover and set aside.

3. While this cooks, add your quinoa and vegetable stock to a pot of boiling water, cover and let cook until fluffy (around 15 mins)

4. While this cooks, add 1 tbsp of olive oil to the pan, add the broccoli and cook for 5 minutes.

5. Add in the zucchini and peas and cook for another 4 minutes.

6. Now add in the kale/spinach and a pich of salt, cooking until wilted.

7. Add the chicken back in and stir well.

8. Divide between plates, top with fresh tomatoes and the yummy sauce.