Spiced Chicken Quinoa Bowl

While the veggies are roasting, finely chop the garlic. Rinse the tri colour quinoa well. In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Add the quinoa, water and chicken-style stock powder. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender and the water has been absorbed, 8-10 minutes. Cover to keep warm.

While the quinoa is cooking, zest the lemon to get a pinch, then slice into wedges. Finely chop the chives. In a small bowl, combine the lemon zest, garlic aioli, chives and a dash of water, then season with salt and pepper. Set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a second small bowl.

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend, a drizzle of olive oil and the remaining garlic. Add the chicken, then season with salt. Toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove from the heat. TIP: The chicken is cooked through when it's no longer pink inside.

In a large bowl, combine the roasted veggies, quinoa, spinach & rocket mix and a squeeze of lemon juice. Gently toss to combine. Season to taste.