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:
In a mixing bowl, add chicken, thyme, olive oil , zest of the lemon and a good pinch of salt and pepper. Mix well.
In a heated frypan, add the chicken and cook until golden and cooked through. Once done, remove, cover and set aside.
While this cooks, add your quinoa and vegetable stock to a pot of boiling water, cover and let cook until fluffy (around 15 mins)
While this cooks, add 1 tbsp of olive oil to the pan, add the broccoli and cook for 5 minutes.
Add in the zucchini and peas and cook for another 4 minutes.
Now add in the kale/spinach and a pich of salt, cooking until wilted.
Add the chicken back in and stir well.
Divide between plates, top with fresh tomatoes and the yummy sauce.