Preheat the oven to 200°C/180°C fan-forced. To prepare ingredients, rinse quinoa, wash & grate beetroot, wash rocket and juice the lime.

Place a medium ovenproof frying pan over a medium heat. Add the sunflower seeds and cook, tossing, for 1-2 minutes or until toasted. Remove from the pan and set aside.

Place the quinoa and water in a medium saucepan and bring to the boil. Reduce to a simmer and cook, uncovered, for 12-15 minutes or until tender. Drain. Cover to keep warm.

Meanwhile, heat the olive oil in the same medium ovenproof frying pan over a medium-high heat. Season the chicken breast with salt and pepper. Add to the frying pan and cook for 2 minutes on each side. Transfer the frying pan to the oven and cook for a further 8-10 minutes or until the chicken is cooked through. Slice the chicken into 1 cm thick slices.

Transfer the cooked quinoa to a medium bowl. Stir through the beetroot, sunflower seeds and rocket. Drizzle with a little olive oil and the lime juice. Season with salt and pepper.

To serve, divide the beetroot quinoa between plates. Top with the sliced chicken pieces.