Nutritious Spicy Chicken Breast

Nutrition per serve

Ingredients

• 125g quinoa
• 300g corn kernels
• 1clove garlic
• 1pcs chicken-style stock cubes
• 50g tomato paste
• 10g Tex-Mex seasoning
• 1pcs avocado
• 1pcs tomato
• 1pcs spring onion
• 300g free-range chicken breast fillet
• 20g chipotle in adobo sauce
• 160ml (⅔ cup) boiling water
• 23ml extra virgin olive oil
• 5ml red wine vinegar
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting (see cooking tip). Put the quinoa in a sieve, then rinse well and drain (rinsing helps to remove the natural coating, which can make it taste bitter). Drain and rinse the corn. Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add the tomato paste and 160ml (⅔ cup) boiling water and stir to dissolve.
2. Step 2 — Cook quinoa
   Put the quinoa, corn, garlic, tomato stock, Tex-Mex seasoning and 2 tsp extra virgin olive oil in a medium saucepan and season with salt. Cover and bring to a simmer over high heat. Reduce the heat to low and cook, covered, for 16-18 mins until the water is absorbed and the quinoa is tender. Turn off the heat and stand, covered, for 5 mins.
3. Step 3 — Make dressing
   Meanwhile, combine 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper.
4. Step 4 — Make salsa
   Coarsely chop the avocado and tomato. Finely chop the spring onion. Add the avocado, tomato and spring onion to the dressing and gently stir to combine.
5. Step 5 — Brown chicken
   CHICKEN BREAST OPTION Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season the chicken with salt. Heat 2 tsp extra virgin olive oil in a medium frypan over medium-high heat. Cook the chicken for 1-2 mins each side until golden (the chicken won't be cooked through).
6. Step 6 — Glaze chicken and serve
   Add the chipotle, 1 tbs water and ½ tsp sugar to the chicken and bring to a simmer (chipotle is a smoky Mexican chilli sauce; reduce or omit it if you prefer less heat). Cook, turning, for 1-2 mins until the chipotle mixture is reduced to a glaze and the chicken is coated. Slice the chicken. Divide the quinoa, chicken and glaze among bowls. Serve with the salsa.

Allergens

Sulphites