Chicken, quinoa and broccoli bowl with lemon-tahini dressing

Ingredients

• 220 g Chicken breast, skinless, boneless (Raw; Skinless, boneless breast without added solution)
• 100 g Quinoa (Dry / uncooked; Rinsed)
• 250 g Broccoli (Raw; Cut into small florets)
• 120 g Carrot (Raw; Grated)
• 30 g Tahini (Ready-to-eat as sold; Plain roasted sesame tahini, 100% sesame, without added oil or sugar)
• 30 ml Lemon juice (Raw; Freshly squeezed)
• 4 g Garlic (Raw; 1 small clove, finely grated)
• 5 ml Olive oil, extra virgin (Ready-to-eat as sold)
• 250 ml Water (Ready-to-eat as sold; 200 ml for quinoa, 50 ml for dressing)
• 1 g Salt (Ready-to-eat as sold)

Method

1. Rinse the quinoa. Cut the broccoli into small florets and grate the carrot.
2. Simmer the quinoa in 200 ml water, covered, for 15 minutes. Remove from the heat and leave covered for 5 minutes. [Time min: 15]
3. Season the chicken with half of the salt. Heat the olive oil in a frying pan over medium heat and cook for approximately 6–7 minutes per side, continuing as needed until a clean food thermometer confirms the centre of the thickest part reaches 75 °C for at least 30 seconds. Cooking time alone is not a safety check.
4. Steam or boil the broccoli for 4 minutes until just tender. [Time min: 4]
5. Whisk the tahini, lemon juice, garlic, remaining salt and 50 ml water into a smooth dressing.
6. Slice the chicken. Divide the quinoa, broccoli, carrot and chicken between two bowls and drizzle with the dressing.