Lemon Herb Chicken & Roast Veg

1. Preheat oven to 200°C. Chop courgette and red pepper into bite-sized chunks, toss with 1 tbsp olive oil, salt and pepper on a baking tray. Roast 20 minutes.

2. While veg roasts, dice chicken into chunks. Season with salt, pepper, and dried oregano.

3. Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Cook chicken 6–8 minutes, stirring occasionally, until golden and cooked through.

4. Zest and juice the lemon directly over the chicken. Add the garlic (grated or crushed) and cook 1 minute more.

5. Cook the quinoa per packet instructions (usually 15 min in boiling salted water).

6. Serve chicken and roast veg over quinoa, scatter fresh parsley on top.