• 190g Chicken Thigh Chicken Thigh, skinless, roasted
• 255g quinoa Quinoa, cooked
• 80g mushrooms Mushrooms
• 80g cauliflower Cauliflower, boiled
• 20g lemon juice Lemon Juice
• 5g olive oil Olive Oil
• 6g garlic Garlic
• fresh parsley, thyme & black pepper
• 10g butter Butter
• 5g olive oil Olive Oil
• lemon wedge

1. 1

   Prep everything first: wash and trim the mushrooms and cauliflower, 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

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.

5. 5

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

6. 6

   Build the plate: quinoa first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the lemon wedge.

7. 7

   Bulking upgrade: add the butter, olive oil for extra energy-dense calories.

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