Heat oven to 200 degrees. Cover the chicken in pesto, lemon zest and garlic. Bake for 25-30 mins until cooked.
While the chicken is baking, cook the quinoa in boiling water. Once it’s cooked set it aside.
Thinly slice the zucchini and grate 2 cloves of garlic over it add the lemon juice. Season well. In a large pan, add a glug of oil and fry the zucchini on both sides until lightly cooked. Set aside. Fry the peas and simmer for 1 minute. Set aside.
Slice the tomatoes & red onion and mix in a bowl with the parsley, basil, a splash of extra virgin, some balsamic and a squeeze of lemon juice.
Mix the quinoa, zucchini, peas and a handful of rocket in a bowl.
Let the chicken sit for a couple of minutes, then slice (reserve the coked marinade and pour it over the salad at the end)
Plate everything up starting with the quinoa, then the chicken, then the tomatoes on top, drizzle a bit of the cooking juice over the top then add some big chunks of avocado, feta, pine nuts and some fresh chilli.
