Step 1

Heat the oven to 200°C. Put the chicken thighs into a bowl. Finely grate the garlic over the chicken and squeeze in the lemon juice. Add the oregano, drizzle with olive oil and generously season. Mix and set aside.

Step 2

Tip the quinoa onto a baking tray, drizzle with olive oil and season. Toss together and bake for 15-20 mins. The quinoa will crisp-up as it cools.

Step 3

Meanwhile, strip the stems off the cavolo nero, tear the leaves into bite-sized chunks and transfer to a bowl. Season with salt and scrunch together until the cavolo nero wilts. Thinly slice the spring onions, drain the cannellini beans and toss both through the cavolo nero.

Step 4

Add all the dressing ingredients to a blender and blend until smooth. Taste and season.

Step 5

Place a frying pan over a medium-high heat with a drizzle of olive oil. Once hot, fry the chicken on both sides (10-15 mins in total) until golden brown and cooked through.

Step 6

Toss three-quarters of the crispy quinoa through the bean mixture with 2 tbsp of the dressing. Slice the chicken.

Step 7

Share the salad between meal-prep containers, top with the chicken and drizzle over some more dressing. Sprinkle with the remaining crispy quinoa. It will keep in the fridge for 3 days.