Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the rinsed quinoa, stirring for about 2 minutes until the grains turn a faintly golden hue and emit a nutty scent. This toasting step enhances the flavour and prevents the quinoa from becoming mushy.

Pour the chicken stock into the saucepan, bring to a gentle boil, then reduce the heat to a low simmer. Cover and cook for 15‑18 minutes, or until the liquid is absorbed and the quinoa is fluffy. You’ll know it’s ready when the grains look plump and you can see tiny steam pockets escaping the lid.

While the quinoa cooks, heat the remaining 1 tablespoon of olive oil in a wide skillet over medium‑high heat. Add the chicken pieces, sprinkling with smoked paprika, salt and pepper. Listen for the sizzle as the meat hits the pan; this is the sound of a good sear forming. Cook for 5‑6 minutes, turning occasionally, until the pieces are golden brown on the outside and no longer pink in the centre – a firm yet tender texture indicates they’re cooked through.

Remove the chicken from the skillet and set aside. In the same pan, add the red onion and garlic, stirring for about 1 minute until the onion becomes translucent and the garlic releases a fragrant aroma. This base will layer the flavours of the whole dish.

Introduce the capsicum, courgette and sugar snap peas to the pan. Toss for 3‑4 minutes, allowing the vegetables to soften while retaining a slight crunch – they should turn a bright, vivid colour and give off a fresh, vegetal scent.

Return the chicken to the skillet, then fold in the cooked quinoa. Drizzle the Greek yoghurt and lemon juice over the mixture, stirring gently until everything is coated in a creamy, slightly tangy sauce. The yoghurt should melt just enough to create a glossy finish without turning curdled. Sprinkle the chopped parsley and dill, give a final toss, and taste for seasoning – add a pinch more salt or pepper if needed. Serve hot, letting the steam rise and carry the herbaceous perfume to the table.