Cook quinoa according to package instructions and drain chickpeas. Finely slice the fennel (use a mandoline if you have one), roughly chop the parsley, add the yoghurt, zest and juice of 2 lemons to a large bowl along with the squeezed out roasted garlic bulbs. Whisk well and season with salt and pepper. Add the cooked quinoa, fennel and parsley before giving it a good stir.

Onto the chicken! Take the chicken and season on both sides with salt and pepper. Heat oil in a large frying pan over a medium heat and add the chicken breasts, cooking for 4-5 mins on each side, until cooked through. Remove from the pan and set aside for 5 mins, then shave the Parmesan into pieces and cut the last lemon into wedges.

Serve up a big portion of fennel salad, top with the chicken, Parmesan and lemon wedges.