Make the lemon-dill marinade: In a small bowl whisk together 1 tbsp extra-virgin olive oil, 1 tsp lemon zest, 1 tbsp lemon juice, the minced garlic, and the finely chopped dill. Season with 1/2 tsp salt and 1/4 tsp black pepper. This bright, acidic marinade will tenderize and flavor the chicken; the oil carries flavor and helps the chicken char on the grill or pan.

Tenderize and marinate the chicken: Pat the 140 g chicken breast dry with paper towels. If the breast is unevenly thick, butterfly or gently pound it to an even 1/2–3/4" thickness so it cooks evenly. Place the chicken in the marinade, rubbing it into both sides. Let sit at room temperature for 10–15 minutes (or up to 30 minutes in the fridge). Brief marinating gives the lemon time to lightly penetrate without 'cooking' the protein too aggressively.

Rinse and toast the quinoa (optional but recommended): Place the 45 g dry quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear to remove bitterness from the saponins. Toast the rinsed quinoa in a small saucepan over medium heat, dry, stirring for 60–90 seconds to warm the grains and gently nutty aroma—this step tightens texture and enhances flavor before liquid is added.

Cook the quinoa: Add 120 ml water and a pinch (1/8 tsp) of salt to the saucepan, bring to a gentle simmer, then reduce heat to low, cover and cook for 12 minutes. Turn off the heat and let sit, covered, for 5 minutes to steam. Fluff with a fork. Cooking on low and letting it steam ensures fluffy, separate grains rather than gummy quinoa.

Mix the spring peas into quinoa: Fold the 75 g briefly blanched spring peas into the warm, fluffed quinoa with 1 tsp extra-virgin olive oil, a small pinch of salt and a few grinds of black pepper. The warm quinoa will gently reheat the peas without overcooking them, preserving their color and sweetness.

Heat your grill or skillet for the chicken: Preheat a grill pan or heavy skillet over medium-high heat until very hot. Brush or rub a little of the reserved marinade oil on the pan if using a skillet (do not pour entire marinade into the pan). A very hot surface is needed to get immediate sear and char on the chicken which builds flavor via Maillard browning.

Grill/sear the chicken: Shake off excess marinade, then place the chicken on the hot grill or skillet. Cook undisturbed 3–4 minutes on the first side until deeply golden with charred edges, then flip and cook another 3–4 minutes, or until an instant-read thermometer reads 74°C/165°F at the thickest part. Let the chicken rest 5 minutes after cooking to allow juices to redistribute (resting makes the meat juicier).

Slice the chicken and assemble: Slice the rested chicken against the grain into 1/4" slices to keep it tender. Spoon the spring-pea quinoa onto a plate, lay the sliced chicken on top, scatter the shaved asparagus and thin radish slices across the quinoa (the raw shaved asparagus provides fresh crunch and a subtle grassy note).

Finish and serve: Sprinkle the optional 1 tbsp toasted pine nuts or sliced almonds over the top for crunch, add additional chopped dill if desired, and finish with a squeeze of lemon wedge. Serve warm so the quinoa and chicken mingle; the citrus lift brightens the whole dish.