High-Protein Chicken Tikka Bowl with Quinoa

• 200 g Greek yogurt
• 2 cloves Garlic
• 15 g Ginger root
• 1 ½ tsp Ground cumin
• 1 ½ tsp Ground coriander
• ½ tsp Ground turmeric
• 1 medium Lemon
• 350 g Chicken thighs, boneless, skinless
• 150 g Quinoa
• 350 ml Water
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 tbsp Ghee
• 1 medium Cucumber
• 2 medium Tomato, ripe but firm
• 15 g Fresh coriander

1. In a mixing bowl, combine the greek yogurt with the garlic and ginger, then stir in the ground cumin, ground coriander, ground turmeric, 1/2 tsp of the fine sea salt and the black pepper. Finely grate in a little lemon zest, squeeze in 1 tbsp lemon juice and mix, then reserve one quarter in a separate clean bowl, cover and refrigerate for the dressing. Add the chicken thighs to the remaining mixture, turn to coat well, then cover and marinate in the fridge while you cook the quinoa.
2. Rinse the quinoa in a sieve-strainer until the water runs clearer. Tip into a saucepan with the water and the remaining fine sea salt, bring to the boil, then cover and simmer gently for 12 minutes. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
3. Meanwhile, halve the cucumber lengthways and slice, then dice the tomato. Roughly chop the fresh coriander. Cut the remaining lemon into wedges for serving.
4. Heat the ghee in a large frying pan over a medium-high heat. Lift the chicken from the marinade, letting excess drip back into the bowl, discard the used marinade, and cook for 4 to 6 minutes per side until charred at the edges and the thickest part reaches at least 74°C (165°F) on a food thermometer, cooking longer if needed. Rest on a clean board for 2 minutes, then slice with a clean knife.
5. Divide the quinoa between two bowls and top with the sliced chicken, cucumber and tomato. Spoon over the clean yoghurt dressing reserved before adding the chicken, then scatter with fresh coriander. Serve with lemon wedges for squeezing over at the table.

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