Quinoa and zucchini ribbon salad with marinated chicken

Ingredients: (4 servings)

• 1 cup (200 g) white quinoa (see note)
• Finely grated zest and juice of 1 lemon
•  1/3 cup (80 ml) extra virgin olive oil
•  1 long red chilli, seeds removed, finely chopped
•  4 chicken breasts (skin on)
•  1 zucchini, sliced lengthways into thin ribbons (a mandoline is ideal)
•  250 g punnet cherry tomatoes, halved

Instructions:

1. Place quinoa and 600ml water in a pan over medium heat and bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes or until quinoa is tender and the water is almost absorbed. Drain well and allow to cool.

2. Meanwhile, place lemon zest, 2 tablespoons oil and half the chilli in a bowl. Add chicken, season and toss to coat. Place chicken in a pan over medium heat and cook, skin-side down, for 4-6 minutes until skin is golden and crisp. Turn, and cook for a further 6-8 minutes until cooked through. Rest, loosely covered with foil, for 2 minutes.

3. Meanwhile, whisk the lemon juice with remaining chilli and 2 tablespoons oil. Season and set dressing aside. In a large bowl, combine the zucchini, tomatoes, feta and cooked quinoa. Pour over lemon dressing and toss to combine.

4. Divide quinoa salad among plates. Slice the chicken breasts, then arrange on top of the quinoa salad and serve.