Lemon Herb Chicken Quinoa Bowl

1. 1Rinse the quinoa under cold water in a sieve, then put it in a small pot with 150ml water. Bring to a boil, then turn down to low, cover, and simmer for 12 minutes until the water is absorbed and the quinoa is fluffy. Take off the heat and let it sit covered for 5 minutes.
2. 2While the quinoa cooks, slice the chicken breast in half lengthways to make two thinner fillets, so it cooks evenly.
3. 3In a small bowl, mix half the lemon juice (1 tbsp), 1 tsp olive oil, crushed garlic, and thyme. Rub this all over the chicken.
4. 4Heat the remaining 1 tsp olive oil in a frying pan over medium-high heat.
5. 5Cook the chicken for 5-6 minutes per side until golden and no pink remains inside (internal temp 74°C). Take off the heat and let it sit for 3 minutes before slicing.
6. 6While the chicken rests, slice the celery thinly and finely slice the spring onion.
7. 7Roughly chop the mixed salad vegetables and toss them with the celery, spring onion, and remaining 1 tbsp lemon juice in a bowl.
8. 8Spoon the fluffed quinoa into a bowl, top with the salad mix, and lay the sliced chicken on top before serving.

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