Za’atar Chicken with Tomato & Shallot Salad, Tri Colour Quinoa & Greek Yoghurt

Cook Quinoa:

Rinse quinoa under cold water using a fine mesh strainer. Place quinoa, 1 cup water and chicken stock concentrate in a medium pot over high heat. Bring to a boil, then reduce heat to low and simmer until liquid has evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, cover, and set aside to cool slightly.

Cook Chicken:

Pat chicken dry with paper towel. Sprinkle chicken with Za'atar, a little olive oil and a good pinch of salt and pepper. Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 10 minutes until cooked to your liking. Remove chicken from heat and set aside.

Toss Salad:

In a bowl combine shallots, parsley and mint leaves (reserving a little for garnish), diced tomato and quinoa. Toss to combine well. Taste and adjust seasoning as necessary.

You Plate It:

Divide quinoa and salad between plates. Top with chicken, a dollop of Greek yoghurt and garnish with any remaining parsley and mint. Enjoy!