Nutritious Spicy Chargrilled Chicken

Nutrition per serve

Ingredients

• 125g quinoa
• 100g kale
• 1pcs tomato
• 1pcs Lebanese cucumber
• 1bunch coriander
• 1clove garlic
• 5g cumin and coriander spice blend
• 300g free-range chicken breast fillet
• 20g chipotle in adobo sauce
• 1pcs boiling water
• 10ml olive oil
• 15ml red wine vinegar
• 15ml extra virgin olive oil, plus extra to drizzle
• 10ml honey

Method

1. Step 1 — Cook quinoa
   Put the quinoa in a sieve, then rinse well and drain (rinsing helps to remove the natural coating, which can make it taste bitter). Put the quinoa in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer. Reduce the heat to low and cook, covered, for 12-15 mins until the water is absorbed and the quinoa is tender. Turn off the heat and stand, covered, for 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, discard the tough stems from the kale and thinly slice the leaves. Put the kale in a large heatproof bowl and cover with boiling water. Stand for 5 mins, then drain. Return the kale to the bowl. Coarsely chop the tomato. Halve the cucumber lengthwise, scrape out the seeds using a teaspoon, then slice. Coarsely chop the coriander leaves, discarding the stems.
3. Step 3 — Marinate chicken
   Crush or finely chop the garlic. Combine the garlic, 2 tsp cumin and coriander spice blend* and 2 tsp olive oil in a large bowl and season with salt and pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the garlic mixture and turn to coat.
4. Step 4 — Chargrill chicken
   Heat a chargrill pan over medium-high heat until hot. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.
5. Step 5 — Make dressing
   While the chicken is cooking, put the chipotle (reduce for less of a chilli kick), 1 tbs red wine vinegar, 1 tbs extra virgin olive oil and 2 tsp honey in a bowl, season with salt and pepper and whisk to combine.
6. Step 6 — Get ready to serve
   Stir the quinoa into the kale, then season with salt and pepper. Combine the tomato, cucumber, coriander and half the dressing in a bowl. Slice the chicken. Divide the quinoa mixture, chicken and any resting juices and tomato salsa among plates. Drizzle with the remaining dressing and a little extra virgin olive oil, if desired, to serve.

Allergens

Sulphites