Mexican Chicken & Garlic Quinoa Bowl
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Mexican Chicken & Garlic Quinoa Bowl

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!

Tags:
Spicy
Allergens:
Egg
Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

/ per serving
Energy (kJ)2815 kJ
Fat26.6 g
of which saturates3.8 g
Carbohydrate49 g
of which sugars17.6 g
Protein42.9 g
Sodium1098 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

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.

2
2

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.

3
3

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.

4
4

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.

5
5

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.

6
6

Divide the garlic quinoa and creamy slaw between bowls. Top with the Mexican chicken and charred corn salsa. Serve with any remaining lime wedges.