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Layering ingredients in a bowl has become a popular way to create a nutritious meal. In this case, you start with a grain (quinoa), add vegetables, cheese and a pulse (chickpeas), and follow with a protein (roasted chicken breast). The bow is served with a tangy orange/yogurt dressing and a gamish of chopped almonds. 2 cup quinoa 3/4 cup + 2 tbsp water 2 cup plain, no-fat yogurt 2 tsp orange juice 1 tsp honey 1/4 to 1/2 tsp dried basil or oregano 1/4 tsp ground cumin Pinch ground cayenne pepper Salt and freshly ground black pepper, to taste 2 boneless skinless chicken breasts 2 tsp olive oil ‘V2 cup canned chickpeas, drained well (see Note) 1 cup packed chopped fresh kale or baby spinach 8 cherry tomatoes, halved 16 thin slices English cucumber 16 cup havarti cheese, cut into small cubes 16 skin-on whole almonds, coarsely chopped 1. Place quinoa and water in a small pot and bring to a boil. Cover, lower heat to medium-low, and cook, undisturbed, 15 minutes, or until quinoa is tender and the water has evaporated. Spoon quinoa into a bowl and cool to room temperature. 2. To make dressing, combine yogurt, juice, honey, basil (or oregano), cumin and cayenne in a small bowl. Season with salt and pepper, cover and refrigerate until needed. 3. Preheat oven to 375 F. Line a baking pan with parchment paper. Set on the chicken breasts. Brush each breast with 1 tsp olive oil; season with salt and pepper. Roast chicken 25 minutes, or until cooked through. Remove chicken from the oven. 4. To make the bowls, divide quinoa between 2 shallow serving bowls. Artfully top quinoa in each bowl with chickpeas, kale (or spinach), tomatoes, cucumbers and cheese. Slice each chicken breast, widthwise. Set a sliced breast in the centre of each bowl. Drizzle each bowl with some of the dressing, sprinkle with almonds and enjoy.
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