Aussie Chicken Quinoa Bowl

While the veggies are roasting, finely chop the garlic (or use a garlic press). Rinse the quinoa well. Heat a drizzle of olive oil in medium saucepan over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the quinoa, water and chicken stock pot. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender and the water has been absorbed, 8-10 minutes. Cover with a lid to keep warm.

While the quinoa is cooking, finely chop the chives. In a small bowl combine the Greek yoghurt, chives (reserving a pinch for a garnish) and a pinch of salt and pepper. Set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Set aside in a small bowl.

Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the chicken with the Aussie spice blend, a drizzle of olive oil, pinch of salt and the remaining garlic. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it is no longer pink inside.

In a large bowl, combine the roast veggies, quinoa, spinach and rocket mix and white wine vinegar. Gently toss to combine and season to taste.