Step 1Heat half of the oil in a large saucepan over high heat. Sauté onion for 5 minutes, or until softened. Add zucchini, garlic and lemon zest; cook, stirring for 1 minute, or until fragrant.
Step 2Add quinoa to pan with 1 2/3 cups of water; bring to the boil. Reduce heat to low, cover and simmer for 12 minutes, or until water has almost evaporated. Add sugar snaps and stir to combine; cover and cook for a further 2 minutes, or until water has evaporated. Remove pan from heat, cover and set pilaf aside to steam for 2 minutes.
Step 3Meanwhile, cut chicken breasts through the middle horizontally to give 4 thin fillets and brush with remaining oil. Heat a large non-stick frying pan or char-grill pan over medium-high heat. Cook chicken for 2–3 minutes each side, or until cooked through. Thinly slice.
Step 4Stir the spinach through the pilaf until just wilted and season with cracked black pepper. Divide the pilaf among 4 serving places. Top with sliced chicken, crumbled feta and lemon zest, and serve.