Stuck in a healthy dinner rut? This delicious dish packs in plenty of protein, veggies and healthy carbs alongside chilli, mango and coconut for a great flavour hit.
Preparation time: 30 minutes
Total time: 45 minutes
Ingredients (serves 4)
270g red or white quinoa
2 chicken breast, skin off
1 medium mango
1 long red chilli
10 snow peas (mange tout)
100g baby spinach
1tbsp The Chia Co. chia seeds
50g coconut chips
2tbsp extra virgin olive oil
2 limes, halved
Dressing
1 bunch mint
1⁄2 bunch coriander
1⁄2 bunch parsley
1 clove garlic
150ml extra virgin olive oil
40ml cider vinegar
1tbsp chia seeds
Pinch salt and black pepper
Method
Bring a small pot of water to the boil. Cook quinoa for 4-6 mins. Drain and set aside.
Season chicken breast with salt and pepper. Cook in fry pan with a little oil until cooked through and golden. Set aside.
Peel and slice mango into strips, cut chilli in half to remove seeds, slice long and thin. Slice snow peas long ways and place in mixing bowl with washed baby spinach, chia and coconut chips.
Once chicken has slightly cooled, slice and add to bowl.
Drizzle 1 tbsp. of extra virgin olive oil over salad and mix.
Blend all dressing ingredients, in food processor or blender, until combined into thick sauce. Pour over salad and mix well.
Place red quinoa on plate, drizzle with extra virgin olive oil, serve with salad and limes on top.
The Chia Co, thechiaco.com available at Tesco, Asda, Sainsbury’s, Wholefoods and Boots.
