Middle Eastern Chicken with Tabbouleh, Minted Yoghurt & Hummus

Steps

1. Preheat BBQ hot plate to medium (if using). Cook quinoa. Bring stock to the boil in a medium pot on high heat with a lid. Once boiling, add quinoa and a pinch of salt. Cover with a lid and reduce heat to low to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season and toss with a drizzle of olive oil and Middle Eastern spices.
3. Cook chicken. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for 3-5 minutes, each side, or until cooked through. Set aside covered to rest, then slice thickly before serving. Alternatively do this on the BBQ.
4. Prep tabbouleh veggies. Place all tabbouleh veggies in a large bowl. When quinoa is cooked, allow to cool a little, then add to bowl along with lemon juice and a drizzle of olive oil. Toss well to combine and season to taste.
5. Make minted yoghurt. Combine all minted yoghurt ingredients in a bowl and season to taste.
6. Serve chicken with tabbouleh, minted yoghurt, hummus and sweet chilli sauce/hot sauce.