JESS DAMUCK’S LEMONY CHICKEN & QUINOA BOWL WITH WATERCRESS, CUCUMBER & AVOCADO

STEP 1 In a large bowl, combine the yoghurt and 60ml olive oil. Grate the garlic into the bowl, followed by the zest of 1 lemon. Season generously with salt and pepper. Stir to combine. Place the chicken in the bowl, coat, and leave to marinate for 15 mins at room temperature, or overnight in the fridge.

STEP 2 Roast the chicken: Preheat the oven to 220°C/gas mark 7. Arrange the chicken on a baking sheet. Bake for 15 mins, toss and bake for another 5 mins, or until cooked through. Switch the oven to grill. Grill the chicken for 1-2 mins, until the chicken chars on the edges.

STEP 3 Make the lemony vinaigrette: Add the shallot to a small bowl or jar. Add the juice of 1 lemon, the whole grain mustard, the remaining extra-virgin olive oil, the honey, and season generously with salt and pepper. Screw on the lid and give a good shake, or whisk to emulsify.

STEP 4 Assemble and serve: Trim the watercress from its root if still attached. Arrange the quinoa in a bowl, topped with the chicken. Snuggle in the watercress and cucumber and avocado. Serve drizzled with the vinaigrette and fresh mint, and serve with additional lemon wedges on the side.

● These recipes are taken from Health Nut: A Feel Good Cookbook by Jess Damuck (Abrams, £25)