• 1 wholemeal pitta, toasted
• For Marinated Chicken - 2 tbsp SPAR Natural olive oil, 1 tbsp red wine vinegar, Juice of one lemon, 1 tsp honey, 1 tbsp dried oregano, 1 tsp garlic powder, 1 tsp paprika, Salt & pepper
• 2 Inishella chicken breast fillets
• 50g SPAR Natural quinoa, cooked
• 2 sprigs of fresh dill, chopped
• 2 sprigs of fresh parsley, chopped
• 2 tbsp shop-bought tzatziki
• ¼ cucumber, cut into chunks
• 7 cherry tomatoes, cut in half
• ¼ block of SPAR feta, cut into cubes
• Drizzle of SPAR Natural olive oil

1. To marinate the chicken, add all the marinated chicken ingredients, bar the chicken to a jug and stir to combine. Set aside.
2. Add the chicken to a sealable sandwich bag, seal ensuring there’s no air trapped inside, and use a rolling pin to pound the chicken, making it thinner and more tender.
3. Open the bag, pour the marinade in, seal the bag, massage the marinade into the chicken, and place in the fridge to marinate for at least 40 minutes.
4. To cook the chicken, add a drizzle of olive oil to a pan over a medium heat and cook the chicken for roughly 7 minutes per side until cooked through. Set aside.
5. To make the herby quinoa, stir the dill and parsley through the quinoa before serving.
6. To assemble the bowl, add herby quinoa to one half of the bowl. Add the cucumber to the other half, top with the chopped tomatoes and feta, and drizzle with olive oil. Add the tzatziki to the bowl in a nice dollop.
7. Slice the chicken and add it to the bowl. Top with a scattering of fresh herbs if using, and serve alongside a toasted wholemeal pitta.

Tips
Refrigerate the chicken in an airtight container for up to three days.
You can enjoy leftovers for lunch or a second dinner. To switch it up, load the same ingredients into a wholemeal wrap.
Swap the chicken for falafel to make a vegetarian version of this bowl.
This recipe can be easily doubled, tripled or quadrupled.