Tarragon Chicken with Zesty Veggie Quinoa

INGREDIENTS

1 cup

GF chicken stock

1 1/4 cups

water

1 1/2 cups

GF quinoa

1/2 tsp

salt

1 tbsp

olive oil

1 tbsp

butter

leek, white and pale green part only, quartered lengthways and thinly sliced

1/2

bag baby spinach leaves, roughly chopped

Zest of 1 lemon (optional, reserve 1 teaspoon for lemon dressing)

Juice of 1 lemon

550 g

chicken breasts

1 tbsp

GF tarragon spice mix

1 tsp

olive oil

1 tbsp

GF Dijon mustard

1 tsp

runny honey

1 can

cherry tomatoes, drained

1/2 cup

natural yoghurt

1 tsp

lemon zest