1. Place quinoa and stock concentrate in a saucepan, cover with plenty of water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and squeeze out excess water.

2. Chop sun-dried tomatoes (reserve oil for cooking). Chop spinach, trim and slice snow peas. Slice leek in half lengthways and then into 4cm lengths. Keep separate.

3. Heat a large pan over medium heat with 1 tbsp oil (see notes). Cook sun-dried tomatoes, spinach and snow peas for 2 minutes. Toss in a large bowl with quinoa and combine. Set aside.

4. Use a sharp knife to slash the chicken. Chop rosemary leaves and rub over fillets with 1 tbsp oil (see notes), salt and pepper. Place skin-side down in a pan over medium-high heat. Cook for 8-10 minutes on each side, or until cooked through.

5. Add leek and 2 tbsp butter to chicken pan. Cook for last 5 minutes, or until softened.


6. Divide quinoa between plates. Slice chicken and place on top with leek. Dollop with yoghurt to taste and serve with a wedge of lemon.

Tip!
Oil from the sun-dried tomatoes has a lot of flavour. Use it to cook the chicken and vegetables instead of normal cooking oil.

Butterfly cut the chicken breast or cook in a separate pan for an even quicker cooking time.

quinoa 200g
chicken stock concentrate 1/2 jar

sun-dried tomatoes 1 jar
baby spinach 1/2 bag
snow peas 1/2 punnet
leek 1/2

chicken breast fillet 600g
rosemary 1 sprig

butter
 2tbsp

natural yoghurt 1/2 cup
lemon 1/2

From your pantry: Oil, salt & pepper