Chicken Quinoa 'Risotto'

Steps

1. oven to 220°C. Line an oven tray (with a lip) with baking paper. Bring a full kettle to the boil.
2. Heat first measure of oil in a large fry-pan on high heat. Pat chicken dry and season. Cook chicken for 3 minutes each side, until golden. Transfer to prepared tray and bake for 5-10 minutes, until cooked through. Wrap in foil to rest for 5-10 minutes. Reserve pan.
3. While chicken is cooking, cut leek in half lengthways and thinly slice. Heat second measure of oil in reserved pan on medium heat. Cook leek and first measure of water for 4-5 minutes, scraping any pan brownings, until softened. Stir though risotto spice mix and cook for 30 seconds, until fragrant.
4. Stir through stock, water, quinoa flake mix and salt and bring to a simmer. Reduce heat to lowmedium and cook for 18-20 minutes, stirring regularly, until quinoa is cooked through and liquid has been absorbed. If mixture dries out before quinoa is cooked, add ¼-½ cup more water
5. While risotto is cooking, finely dice broccoli florets and stalk. When risotto has 5 minutes cook time remaining, place broccoli and peas in a medium heat-proof bowl. Cover with boiling water and a pinch of salt. Leave for 2-3 minutes then drain. Use two forks to shred cooked chicken.
6. Once risotto is cooked, stir through baby spinach, broccoli, peas, shredded chicken and any resting juices. Crumble in first measure of feta, stir through lemon zest and juice and season to taste.
7. spoon chicken quinoa ‘risotto’ into bowls. Crumble over remaining feta and garnish with basil. Squeeze over lemon wedge