Mexican Chicken with Sweet Palermo Salsa and Lime Sour Cream

Steps

1. Bring a small pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using). Prepare your vegetables. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water, then drain well. Return to pot with a drizzle of olive oil, lemon juice and vinegar and season.
2. While quinoa cooks, pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of breast and slice through the middle horizontally so you end up with two thin steaks. Coat in smokin’ Mexican rub and season with a little salt.
3. Heat little oil in a medium, non-stick fry-pan on medium heat. Cook bacon for 1-2 minutes, stirring often, until golden brown. Transfer to a large bowl and set aside. Return pan to medium heat with a little more oil, if needed.
4. Cook chicken for 2-3 minutes each side (depending on thickness), until cooked through. Set aside to rest, covered, for about 5 minutes before slicing thinly. Dice avocado and sweet Palermo 1cm; thinly slice snow peas. Add to bowl with bacon, quinoa and cherry tomatoes. Season to taste.
5. In a small bowl, combine sour cream, lime zest and juice. Season to taste.
6. To serve, divide lime sour cream between plates and spread out. Divide sweet Palermo salsa between plates and top with slices of Mexican chicken. Sprinkle over mint leaves.