Quinoa pilaf with grilled chicken, feta and lemon

1 Heat half the oil in a large saucepan over high heat. Gently cook onion for 5 minutes, or until softened. Add courgette, garlic and lemon zest. Cook, stirring, for 1 minute, or until fragrant.

2 Add quinoa and water to pan and bring to the boil. Reduce heat to low, cover and simmer for 12 minutes, or until water has almost evaporated. Add sugar snaps and stir to combine. Cover and cook for a further 2 minutes, or until water has evaporated. Remove pan from heat, cover and set pilaf aside to steam for 2 minutes.

3 Meanwhile, cut chicken breasts through the middle horizontally to give 4 thin fillets and brush with remaining oil. Heat a large non-stick frying pan or chargrill pan over medium-high heat. Cook chicken for 2–3 minutes each side, or until cooked through. Thinly slice.

4 Stir spinach through pilaf until just wilted and season with pepper. Divide pilaf among 4 serving plates. Top with chicken, feta and lemon zest and serve.