Mexican Chicken & Garlic Quinoa Bowl
with Creamy Slaw & Charred Corn Salsa
The secret to an amazing nourish bowl? Add fluffy garlic quinoa for heartiness, Mexican spiced chicken breast for flavour, creamy aioli slaw, and a fresh salsa for garnish. Mix together for a truly magical result!
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Ingredients
2 clove
garlic
1 packet
quinoa
(May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )
½ tin
sweetcorn
1
carrot
1 bunch
spring onion
½
lime
1
tomato
1 bunch
coriander
1 packet
chicken breast
1 sachet
Mexican Fiesta spice blend
1 bag
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1.25 cup
water
Nutrition Values
Utensils
Instructions
Finely chop the garlic. Rinse the quinoa well. In a medium saucepan, add a drizzle of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Place the quinoa, the water and a pinch of salt in a medium saucepan, then cover with a lid. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender and the water has been absorbed, 15-17 minutes. Cover to keep warm.
While the quinoa is cooking, drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
While the corn is charring, grate the carrot. Thinly slice the spring onion. Zest the lime to get a pinch, then slice into wedges. Roughly chop the tomato and coriander.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Cut the chicken breast into 1cm strips. In a large bowl, combine the Mexican fiesta spice blend, a drizzle of olive oil and a splash of water. Add the chicken strips and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-4 minutes each side. Season to taste and remove from the heat.
While the chicken is cooking, combine the carrot, spring onion, shredded cabbage mix, garlic aioli and a good squeeze of lime juice in a second large bowl. Season to taste and set aside. Add the tomato, coriander and lime zest to the charred corn. Drizzle with olive oil. Season to taste.
Divide the garlic quinoa and creamy slaw between bowls. Top with the Mexican chicken and charred corn salsa. Serve with any remaining lime wedges.