Ingredients

• 220 g skinless chicken breast — cut into small bite-size pieces
• 120 g quinoa — rinsed
• 60 g baby spinach — roughly chopped
• 80 g carrot — finely grated
• 360 ml low-sodium chicken stock — room temperature
• 80 g plain greek yogurt (2–5% fat) — unflavoured
• 60 g lemon — zested and juiced
• 10 g olive oil — for sautéing
• 2 g fine sea salt — to taste
• 0.5 g ground black pepper — to taste optional

Instructions

1. Heat the olive oil in a medium non-stick pan with a lid over medium heat. Add the chicken pieces, a pinch of salt and pepper, and cook for 3–4 minutes, stirring occasionally, until the outside is opaque but not fully cooked through.
2. Add the rinsed quinoa and grated carrot to the pan and stir for 1 minute to lightly toast the quinoa and distribute the carrot evenly.
3. Pour in the chicken stock, add half of the lemon zest and 1 tablespoon (about 15 ml) of lemon juice, then bring to a gentle simmer. Reduce heat to low, cover with a lid, and cook for 10–12 minutes until the quinoa is tender and the liquid is absorbed.
4. Turn off the heat, quickly stir in the chopped spinach, then cover again and let stand for 2–3 minutes so the spinach wilts and the chicken finishes cooking through.
5. In a small bowl, mix the Greek yogurt with the remaining lemon zest and 1–2 teaspoons of lemon juice, plus a pinch of salt to make a mild lemon yogurt spooning sauce.
6. Fluff the quinoa-chicken mixture with a fork, taste and adjust salt and pepper if needed, then divide into two small bowls and top each with a dollop of the lemon yogurt sauce just before serving.