Chicken & Quinoa Power Lunchbox

Ingredients

• Chicken breasts4 (about 600g)
• Olive oil2 tbsp
• Lemon, zest and juice1
• Dried oregano1 tsp
• Quinoa, dry200g
• Broccoli florets300g
• Red pepper, sliced1
• Tahini3 tbsp
• Warm water3 tbsp
• Garlic, grated1 clove
• Salt and pepperto taste

Method

1. 1

   Heat oven to 200°C / 400°F. Toss chicken with 1 tbsp olive oil, lemon zest, oregano, salt and pepper.

2. 2

   Spread broccoli and red pepper on a tray with remaining olive oil. Place chicken on top. Roast 20–25 minutes until chicken is cooked through.

3. 3

   Meanwhile, cook quinoa according to packet (typically 12 minutes in 400ml salted water). Fluff with a fork.

4. 4

   Whisk tahini with warm water, garlic, and lemon juice until smooth. Loosen with more water if needed.

5. 5

   Slice chicken and divide between 4 lidded containers with quinoa and veg. Drizzle with tahini sauce (or pack separately). Refrigerate up to 4 days.