Ingredients

• 1 single chicken breast fillet
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fennel seeds
• 1 red bell pepper
• 1/3 cup red quinoa
• 1/2 cup sliced green beans
• 1 small onion
• handful of cherry tomatoes
• romaine lettuce
• fresh herbs: 2 tablespoons each chopped mint, basil, cilantro or parsley
• extra virgin olive oil, lemon juice, maple syrup or honey

To serve:

• 4 tablespoons hummus with cumin (ingredients below)
• 1 teaspoon each of seeds (chia, sesame, flax seeds) lightly toasted in a pan

Hummus with cumin:

• 1/2 can chickpeas
• 2 tablespoons sesame paste tahini
• 2 teaspoons sesame oil
• 1 teaspoon cumin
• 1/3 teaspoon hot paprika
• 1/3 clove garlic

Preparation

1. Clean the chicken of membranes, season with salt, pepper, dried oregano and fennel seeds, drizzle and rub with 1 tablespoon of olive oil. Set aside for about an hour.
2. Cut the pepper into pieces, remove seeds, season with salt, pepper and oil. Preheat the oven to 180 degrees C.
3. Heat a thick-bottomed pan or grill pan. Place the chicken and pepper on it. Brown the meat on each side for about 2 minutes (total 8 minutes), flip the pepper once, then place in the preheated oven and bake for another 10 minutes. Transfer to a cutting board.
4. Pour the quinoa into a pot, add 2/3 cup of water or broth and cook covered for about 25 minutes, until the quinoa is soft and absorbs all the liquid. Add the beans halfway through cooking. Open, completely evaporate, add chopped onion, halved cherry tomatoes, roasted pepper cut into cubes and chopped herbs.
5. In a bowl, mix 2 tablespoons of olive oil with 1 tablespoon of lemon juice and 1 tablespoon of maple syrup or honey, season with salt and freshly ground pepper, add to the salad and mix.
6. Place shredded lettuce at the bottom of a salad bowl, arrange the salad with quinoa on top, place hummus on the side, sprinkle with seeds.
7. Blend all ingredients with a blender, gradually adding liquid from the can or cold water (about 1-2 tablespoons, to achieve the right consistency), season with salt to taste.