This super-healthy recipe heroes the gluten-free grain, quinoa, which is full of all-important protein and fiber. Paired with lean chicken in this tasty lunch, it makes for a great post-workout meal, as protein promotes muscle growth and repair.

Ingredients:

• 1 teaspoon dried oregano
• olive oil
• 2 x 150 g free-range chicken breasts
• 150 g quinoa
• 50 g white cabbage
• 1 large handful of salad leaves
• ¼ of a pineapple
• 50 g natural yogurt
• 1 fresh red chili

Dressing:

• ½ an avocado
• ½ a bunch of fresh coriander, (15 g)
• 2 tablespoons pickled jalapenos
• 2 limes

Method: (9 Steps)

• Combine the oregano in a bowl with 1 to 2 tablespoons of oil, then season with sea salt and black pepper.
• Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book to butterfly. Place in the bowl with the herby oil, turning until well coated, then leave to one side.
• Cook the quinoa according to the packet instructions, then drain and set aside.
• For the dressing, peel and destine the avocado half, then scoop the flesh into a blender. Add half the coriander (stalks and all) and the jalapenos, along with a splash of the pickling liquid and the juice of 1½ limes. Blitz until smooth, adding a splash of oil, if needed. Stir through the quinoa.
• Finely shred the cabbage, pick the remaining coriander leaves, then toss with the salad leaves.
• Place a griddle pan over a high heat. Peel the pineapple, remove and discard any core, then chop into 4. Place on the hot griddle pan for a few minutes on each side, or until charred, and transfer to a chopping board.
• In the same pan, griddle the chicken for 5 minutes on each side, or until charred and cooked through, then remove from the pan and leave to rest on the board for a few minutes.
• Chop the griddle pineapple into bite-sized chunks, then slice the chicken into thin strips. Deseed and finely chop the chili.
• Divide the yogurt between four plates, then top with the chicken, adding the pineapple on one side and the dressed quinoa on the other. Toss the leaves and cabbage with the juice of the remaining lime half and a little salt and pepper, plus the chopped chili. Divide between the plates, then serve.