Tarragon Chicken with Zesty Veggie Quinoa

Steps

1. Bring stock and water to the boil in a small pot on high heat. As soon as it boils, add quinoa and salt. Cover with a tight-fitting lid and reduce to low heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Heat oil and butter in a large fry-pan on medium heat. Cook leek and salt for about 3 minutes, or until soft. Remove from pan and set aside. Wipe out pan with paper towels.
3. Pat chicken dry with paper towels and slice each breast lengthways into 1.5–2cm-thick strips. Add to a medium bowl with tarragon spice mix, oil, mustard and honey. Season with salt and toss to coat. Heat a drizzle of olive oil in same pan used to cook leek on medium heat.
4. Cook chicken, in batches, for about 3 minutes each side (depending on thickness), or until browned and cooked through. If marinade starts to burn, reduce heat. Set aside on a plate, covered with foil to rest. Wipe pan clean with a paper towel and heat a drizzle of oil on medium-high heat.
5. Cook cherry tomatoes for 1–2 minutes until warmed through, shaking pan often. Season with salt and pepper. In a bowl, combine yoghurt with reserved lemon zest. Fluff up quinoa with a fork and fold through cooked leek, spinach, lemon zest (if using) and juice. Season with salt and pepper.
6. Divide zesty veggie quinoa between plates and top with tarragon chicken and cherry tomatoes. Drizzle over lemon dressing.