Latin-Style Herb Chicken Bowl with Quinoa and Avocado

• 2 cloves Garlic
• 20 g Fresh coriander
• 1 large Lime
• 3 tbsp Extra virgin olive oil
• 1 tsp Ground cumin
• 1 ¼ tsp Fine sea salt
• 150 g Quinoa
• 350 ml Water
• 350 g Chicken thighs, boneless, skinless
• 200 g Cherry tomatoes
• 1 medium Avocado, ripe but firm

1. Finely grate the garlic into a bowl. Chop most of the fresh coriander, reserving a little for serving, then zest and juice the lime. Stir in 2 tbsp of the extra virgin olive oil, the ground cumin and 0.75 tsp of the fine sea salt.
2. Before adding the chicken, spoon 2 tbsp of the herb mixture into a separate clean bowl, cover and refrigerate for the dressing. Add the chicken thighs to the remaining mixture and turn to coat well. Cover and marinate in the fridge while you cook the quinoa.
3. Rinse the quinoa, then tip into a saucepan with the water and 0.5 tsp of the fine sea salt. Bring to the boil, cover, then simmer gently for 12–15 minutes until the water is absorbed and the quinoa is tender. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
4. Heat a large frying pan over a medium-high heat and add the remaining 1 tbsp extra virgin olive oil. Lift the chicken from the marinade, discard the used marinade, and cook for 5–7 minutes per side until deeply browned 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. Halve the cherry tomatoes and slice the avocado. Divide the quinoa between two bowls, top with the chicken, tomatoes and avocado, then spoon over the clean herb dressing reserved before adding the chicken. Finish with the reserved coriander and an extra squeeze of lime if you like.

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