Paprika Chicken with Quinoa Salad
Serves: 4
Prep: 10 mins
Cook: 10 mins
Kcal pp: 529
Ingredients Jump to method
Fruit & Veg
1 ripe avocado
10 oz pre-cut fresh mango
2 mixed-color peppers
1 bunch fresh cilantro
1 bunch fresh mint
Meat
2 skinless chicken breast
Dairy & Chilled
2 oz feta cheese
5 oz greek yogurt
Dried Goods
12 oz quinoa
Condiments
1 tsp smoked paprika
Pantry
Salt and pepper
Olive oil
Extra virgin olive oil
Method
Deseed and slice the peppers into strips. Finely chop the mint and cilantro (reserving some for later). Half and de-stone the avocado. Set everything aside for later.
Add the quinoa to a saucepan and cover with boiling water. Then, place the lid on top and simmer on medium heat for 10 minutes.
Meanwhile, place both chicken breasts on a sheet of greaseproof paper and season well with salt, pepper, and smoked paprika. Fold the paper over and use a rolling pin to bash the chicken until it is 1.5 cm thick.
Heat a drizzle of olive oil in a frying pan on a medium-high heat. Add the bashed chicken breasts and fry for 8 minutes, turning regularly. Once the chicken is cooked, add the sliced peppers. When the peppers begin to soften, remove everything from the pan and leave it to rest.
To prepare the salad, drain and rinse the quinoa. Place into a mixing bowl, along with three-quarters of the mint, three-quarters of the cilantro, and a drizzle of extra virgin olive oil. Mix together well.
Serve the salad in four bowls. Add the peppers. Slice the chicken into strips and place on top. Then, add the pre-cut mango, crumbled feta, and scoops of the avocado. Scatter over the remaining cilantro and mint leaves. Finally, add a few dollops of yogurt to each bowl. Serve and enjoy!
Nutritional Data Per Portion
Energy
529 kcal
Total Fat
23.98 g
Saturated Fat
6.26 g
Carbohydrates
42.29 g
Sugar
17.32 g
Fibre
10.3 g
Protein
34.7 g
Sodium
38.54 mg
This nutritional information is provided as a courtesy and is an estimate only. Read full details here.