Ingredients (makes 6 serves)

•  1 cup (200g) quinoa
•  4 tbsp extra virgin olive oil
•  Juice of 1 lemon
•  Juice of 1 lime
•  300g chicken tenderloins
•  1 chilli, seeds removed, finely chopped
•  2 zucchinis, sliced lengthways into ribbons
•  1 punnet cherry tomatoes, halved
•  90g reduced fat feta, crumbled

Method

Step 1: Cook quinoa with 600ml water and bring to a simmer for 10 minutes. Cook until tender and drain well.

Step 2: Place half the lemon & lime juices, 2 tbsp olive oil & half the chilli in a bowl. Rub into the chicken and allow to marinate for 20 minutes.

Step 3: Cook chicken until golden brown.

Step 4: Place the other half of the lemon & lime juices with the remaining chilli and further 2 tbsp olive oil and set aside as the dressing.

Step 5: In a large bowl, combine the zucchini, tomatoes, feta and cooked quinoa. Add chicken and dressing and stir to combine.

Nutritional Guide - Per Serve
Fibre: 1.2g
Protein: 16g
Fat: 16g
Energy: 247cal
Carbohydrate: 7g
Sat Fat: 3.6g