with quinoa, bell pepper and tomato
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Irish Chicken Breast
320 grams
Beef Stock
1 sachet(s)
Bell Pepper
1 unit(s)
Harissa Spice Mix
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Harissa Paste
1 sachet(s)
Scallion
2 unit(s)
Quinoa
170 grams
Tomato
2 unit(s)
Mayo
2 sachet(s)
Paprika
2 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
- Rinse the quinoa in cold water until it runs clear.
- In a medium pot, boil 250ml of lightly salted water (per 2P).
- Add the quinoa and stock, reduce the heat to medium-high, cover and cook for 4-5 mins.
- Reduce the heat to medium-low and cook, covered, a further 8-10 mins.
- Remove from the heat, stir through a knob of butter and half the harissa spice. Set aside and cover to keep warm.
- While the quinoa cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Cut the tomato into 2cm chunks.
- Trim and thinly slice the scallion.
- Add the mayo, remaining harissa paste and sweet chilli sauce to a small bowl.
- Mix together until well combined.
- Place a large pan over high heat with a drizzle of oil.
- Slice through the chicken breast to make thin steaks and season with harissa spice, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Once the oil is hot, fry the chicken until browned, 3-6 mins each side.
- Once the chicken is cooked, remove from the pan.
- Return the pan to high heat with another drizzle of oil.
- Once hot, fry the pepper and tomatoes with the paprika until starting to char, stirring occasionally, 5-6 mins. Stir only occasionally.
- Once charred, stir the drained quinoa into the veg. Season to taste with salt and pepper.
- Divide the quinoa between bowls.
- Top with the sliced chicken.
- Drizzle over the sweet and spicy sauce.
- Finish with a scattering of scallion.
3072
kJ
Energy (kJ)
734
kcal
Energy (kcal)
22.8
g
Fat
2.7
g
of which saturates
80.4
g
Carbohydrate
22.8
g
of which sugars
10.7
g
Dietary Fiber
54.3
g
Protein
0
mg
Cholesterol
7.19
g
Salt
