Herb & Garlic Chicken with Quinoa Salad

Combine ½ cup stock, oregano and garlic in a bowl. Add chicken, toss to coat. Set aside in the refrigerator to marinate.

Place remaining stock and quinoa in a saucepan. Bring to the boil. Cover, reduce heat to low and cook for 15 minutes or until liquid is absorbed. Remove from heat and set aside for 10 minutes. Transfer to a large bowl and set aside to cool slightly. Add tomatoes, spinach, feta, lemon zest and lemon juice, toss to combine.

Meanwhile heat oil in a large non-stick frying pan. Drain chicken from marinade and discard marinade. Cook chicken, in batches, for 2-3 minutes each side until golden brown and cooked through. Divide quinoa salad among bowls. Top with chicken and pepitas.