Chermoula Chicken & Roast Veggie Quinoa

While the veggies are roasting, finely chop the garlic. Zest the lemon (see ingredients) to get a generous pinch, then slice into wedges. In a small bowl combine the tahini with a good squeeze of lemon juice, then season with salt and pepper. Rub the chicken tenderloins with the chermoula spice blend and season with salt and pepper.

Rinse the quinoa well. Heat a drizzle of olive oil in a medium saucepan over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Place the quinoa, the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) in the pan and cover with a lid. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender and the water is absorbed, 8-10 minutes. Cover to keep warm.

When the roast veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken and cook until cooked through, 3-5 minutes (depending on thickness). TIP: Don't worry if the chicken chars a bit, this adds to the flavour! TIP: If your pan is getting crowded, cook in batches for the best results!

Add the roast veggies, lemon zest and a squeeze of lemon juice to the pan with the quinoa. Toss to combine. Add the baby spinach leaves and gently stir through. Season to taste.