Chicken with quinoa, broccoli and lemon

Ingredients (serves 2)

• Chicken breast (raw)300 g
• Quinoa (dry)120 g
• Broccoli300 g
• Tomato150 g
• Olive oil10 g
• Lemon20 g

Also: Garlic, thyme, salt, pepper

Method

1. Get ready: rinse the quinoa (120 g) in a sieve. Slice the chicken breast (300 g) horizontally into two thinner pieces. Break the broccoli (300 g) into florets and chop the tomato.
2. Drizzle the chicken with the lemon (20 g) juice and season with crushed garlic, thyme, pepper and a little salt. Wash your hands and the chopping board after handling raw chicken.
3. Cover the quinoa with 240 ml water, season lightly with salt and bring to the boil over high heat for 2–3 min. Then cover and cook over low heat for 15 min, until the water is absorbed.
4. Heat the oil (10 g) in a frying pan over medium heat. Fry the chicken for 5–6 min on each side, until browned.
5. Meanwhile, steam the broccoli (in a sieve over boiling water) over medium heat for 4 min, until bright green and still crunchy.
6. Cut into the thickest part of the chicken: there should be no pink left inside and the juices should run clear (or a thermometer reads 75 °C). Leave to rest for 3 min, then slice.
7. Serve the chicken with the quinoa, broccoli and tomato.