Preheat oven to 180°C.
Start by seasoning the chicken with salt, pepper, hoisin sauce, soy sauce, lemon juice and thyme. Wrap and set aside.
Heat up a frying pan to a medium heat, start off by sweating the garlic and onions together. Once they have softened without colour, add the quinoa and fry off for 2 minutes, stirring continuously. Add the coconut milk and half the chicken stock, season with a pinch of salt and pepper and allow to simmer until quinoa is cooked through.
Keeping a good eye on your quinoa, heat up a frying pan to a high heat and sear your chicken breast, giving it good colour on each side. Finish in the oven for 10 minutes or until cooked through (check chicken every 5 minutes to prevent over-cooking). Add the tomatoes to the same pan (off the heat) that you seared the chicken as it should still be hot and allow tomatoes to cook slightly (not all the way through). Season tomatoes with salt and pepper to taste.
While the chicken is in the oven, check the quinoa, if most of the liquid has reduced then taste to see if the quinoa is cooked through, if it is not, add some more chicken stock and repeat until it is cooked through. When quinoa is cooked through, add the canned chickpeas and semi-cooked tomatoes. Season with salt and pepper to taste. Set aside.
Remove your chicken once it's cooked and set aside. Season yoghurt with mint, lemon juice, salt and pepper. Slice chicken 1cm thick at an angle (for a bigger surface area). Assemble dish by placing your juicy, sliced chicken breast on a bed of quinoa, chickpea and cherry tomato stew and finish off with sliced avocado and a dollop of mint yoghurt.
Recipe reprinted with permission of Braam's Bite. To see more recipes, please click here.
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