with black beans and lime dressing
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Quinoa
170 grams
Greek Style Cheese
100 grams
Black Beans
1 pack(s)
Lime
1 unit(s)
Avocado
1 unit(s)
Tomato
2 unit(s)
Vegetable Stock
1 sachet(s)
Mexican Style Spice Mix
2 sachet(s)
Chipotle Paste
1 sachet(s)
BBQ Rub
1 sachet(s)
Kale
80 grams
Irish Chicken Breast
320 grams
Sugar
1 tsp
Oil
0.5 tbsp
Salt
0.5 tsp
Salt
to taste
Water
to taste
Oil
to taste
Pepper
to taste
- Boil 280ml lightly water (per 2P) with the stock in a medium pot with a tight-fitting lid.
- Add the quinoa, reduce the heat to medium-high, cover and cook for 4-5 mins.
- Reduce the heat to medium-low and cook, covered, a further 7-8 mins.
- Remove from the heat and cover to keep warm.
- Meanwhile, cut the tomato into 1cm cubes.
- Drain and rinse the beans in a sieve.
- Place a large pan over medium-high heat with a drizzle of oil.
- Fry the beans with the Mexican spice mix until fragrant, 4-5 mins. Stir through the chipotle paste.
- Meanwhile, make your dressing by mixing the BBQ rub, the juice of one whole lime, 2 tsp oil (per 2P), ½ tsp salt (per 2P) and 1 tsp sugar (per 2P) in a large bowl.
- Roughly chop the kale. Add kale, quinoa, beans and tomato to the bowl with the dressing. Crumble in half the Greek style cheese. Mix well and season to taste with salt and pepper.
- Place a hand on top of the chicken and slice through to make two thin steaks.
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, add the chicken and season with salt and pepper.
- Cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Scoop out the avocado flesh and thinly slice lengthways.
- Divide the quinoa salad between bowls.
- Arrange the avocado slices on top in a fan formation. Season with salt and pepper.
- Top with the chicken and a crumbling of the remaining cheese.
4625
kJ
Energy (kJ)
1106
kcal
Energy (kcal)
45.5
g
Fat
11.7
g
of which saturates
87.1
g
Carbohydrate
12.1
g
of which sugars
28.7
g
Dietary Fiber
73.8
g
Protein
0
mg
Cholesterol
7.18
g
Salt
