Sesame Chicken Greek Fusion Bowl

• 140 g Quinoa
• 1 medium Lemon
• 180 g Greek yogurt
• 1 clove Garlic
• 10 g Fresh dill
• 1 medium Cucumber
• 200 g Cherry on the vine tomato
• 2 tbsp Extra virgin olive oil
• 350 g Chicken thighs, boneless, skinless
• 1 tbsp Honey
• 2 tbsp Sesame seeds
• 80 g Feta cheese

1. Rinse the quinoa, then tip into a saucepan with 300 ml water and a pinch of salt. Bring to the boil, cover, then simmer gently for 12–15 minutes until the water is absorbed and the grains are tender. Take off the heat, cover and leave to stand for 5 minutes, then fluff with a fork.
2. Finely grate the lemon zest and squeeze the juice. In a mixing bowl, whisk the greek yogurt with half the lemon juice, a little zest, and the garlic (finely grated or crushed). Stir in most of the fresh dill, then season with salt and black pepper.
3. Dice the cucumber and halve the cherry tomatoes, then toss them with 1 tbsp extra virgin olive oil and a squeeze of the remaining lemon juice. Season lightly and set aside so the salad starts to soften and release its juices. Crumble the feta cheese and keep chilled.
4. Cut the chicken thighs into bite-size pieces and season with salt and black pepper. Heat the remaining 1 tbsp extra virgin olive oil in a large frying pan over medium-high heat, then cook the chicken for 6–8 minutes, turning, until golden and cooked through. Add the honey and sesame seeds, toss for 30–60 seconds until glossy and fragrant, then take off the heat.
5. Divide the quinoa between two bowls and spoon over the cucumber and tomato salad. Top with the sesame chicken, then drizzle with the lemony yoghurt sauce. Finish with the remaining fresh dill and the feta cheese.

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