• 150g Chicken Breast Chicken Breast, skinless, grilled
• 120g quinoa Quinoa, cooked
• 80g asparagus Asparagus
• 80g cherry tomatoes Cherry Tomatoes
• 10g butter Butter
• 9g garlic Garlic
• 10g lemon juice Lemon Juice
• chopped parsley
• chopped parsley

1. 1

   Prep everything first: wash and trim the asparagus and cherry tomatoes, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 3

   Season the chicken breast, butterfly it so it cooks evenly, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the juices run clear (75°C in the thickest part).

4. 4

   Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.

5. 5

   Meanwhile, steam or stir-fry the asparagus and cherry tomatoes for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: quinoa first, then the veg and chicken breast, spooning over any remaining sauce. Finish with the chopped parsley.

Tap ingredients and steps to tick them off as you cook.