Heat oven to 200c.

Heat 1 tbsp olive oil over medium high heat. Once hot, add the zucchini and cook until browned and soft, about 6 mins.

Remove and set aside.

Add the onion and cook, stirring to avoid sticking. Cook until translucent and soft, about 3 minutes.

Add the garlic and cook for another minute or so.

Season your chicken with salt and pepper, and then add to the pan. Cook until seared, about 3 mins (not all the way cooked through).

Add the butter, allow to melt and then add the quinoa, stirring to coat.

Then add the chicken broth, oregano leaves and chili flakes. Stir to combine and get all the quinoa wet.

Bring to a boil and then reduce to simmer for about 15 mins.

Stir in the zucchini and spinach, and then top with the cheese.

Place in the oven for about 10 mins.