Grilled Chicken, Zucchini & Quinoa Bowl With Lemon-Mint Dressing

Prep:

1. Pat chicken dry with a paper towel; lightly spray olive oil and season with salt & pepper.
2. Wash zucchini and thinly slice lengthways.
3. Rinse and chop mint.
4. Zest and juice lemon.
5. Wash and chop capsicum in thick strips.
6. Peel and crush garlic.
7. Toast almonds until they turn golden and fragrant; coarsely chop.

Method:

1. Heat a barbecue grill or chargrill pan to medium-high. Cook chicken for 5 minutes each side, or until golden and cooked through (internal temperature 75°c). Transfer to a plate, cover loosely with foil, and rest for 5 minutes. Thinly slice.
2. Arrange the quinoa mixture on a serving plate and top with the chicken. Sprinkle with the lemon zest and almond. Season with pepper to serve.
3. Drain and rinse quinoa under cold water. Place in a large saucepan with water using a ratio 2 parts water to 1 quinoa. Bring to boil, turn heat to low and simmer for 13 to 15 minutes, or until water is absorbed. Transfer to a large bowl to cool.
4. On the same grill, cook capsicum strips, turning occasionally, for about 3-5 minutes until tender and lightly charred. Add zucchini slices and cook for 1-2 minutes each side until just tender and grill-marked. Transfer all grilled veg to a plate.
5. In a small bowl, whisk together the lemon juice, crushed garlic, olive oil (1. 5 tbsp/p), and a pinch of salt and pepper. Add mint to the cooled quinoa bowl, along with the grilled veggies. Drizzle over most of the dressing and toss gently to combine. Season to taste.