Parmesan Chicken With Lemony Fennel Salad

Roast your garlic for around 25-30 mins. Cook quinoa according to package instructions and drain chickpeas. Finely slice the fennel (use a mandolin if you have one) and roughly chop the parsley.

Zest 1/2 of the lemon. Add the yoghurt and lemon zest to a large bowl along with the squeezed out roasted garlic bulbs. Whisk well and season with salt, pepper and lemon juice. Add the cooked quinoa, chickpeas, fennel and parsley before giving it a good stir.
 

Onto the chicken! Take the chicken and season on both sides with salt and pepper. Heat oil in a large frying pan over a medium heat and add the chicken breasts, cooking for 4-5 mins on each side, until cooked through. Remove from the pan and set aside for 5 mins, then shave the Parmesan into pieces.
 

Serve up a big portion of fennel salad, top with the chicken and Parmesan.