Mediterranean chicken and quinoa bowl

Method

Cook quinoa according to packet instructions and set aside to cool. Season chicken breasts with oregano, salt and pepper, then pan-fry in 1 tbsp olive oil for 6–7 minutes each side until cooked through, then slice. Combine tomatoes, cucumber, red onion and olives in a bowl, and dress with remaining olive oil, lemon juice and seasoning. Divide spinach between two bowls, then top with cooled quinoa, sliced chicken, the vegetable mix and crumbled feta. Serve at room temperature or chilled.