Garlicky Chicken & Quinoa-Millet Salad

• While the grain blend is cooking, tear kale leaves from stems, then roughly chop leaves. Finely chop garlic. • In a medium bowl, place garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken tenderloins, tossing to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. Crumble in fetta cubes and mash to combine. Stir in Greek-style yoghurt.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through, 3-4 minutes each side. • In the last minute, add the honey, tossing chicken to coat. Transfer to a bowl and cover to keep warm.

TIP: Chicken is cooked through when it's no longer pink inside.

TIP: The seasoning will char slightly in the pan, this adds to the flavour!

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook soffritto mix, stirring, until tender, 3-4 minutes. • Add kale and cook, stirring, until softened, 1-2 minutes. • Remove pan from heat.

• To the saucepan with the quinoa & millet, add cooked veggies, semi-dried tomatoes and a drizzle of red wine vinegar and olive oil. • Toss to combine. Season to taste.