Aztec-Spiced Chicken with Super Food Quinoa Salad and Chimichurri

Steps

1. Bring a medium pot of salted water to the boil. Preheat BBQ grill to medium (if using). Cook quinoa in pot of boiling water for 12-15 minutes, until tender. Drain well and return to pot, cover with a tight fitting lid and allow to steam for a further 5 minutes.
2. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Drizzle chicken with olive oil and season with salt, pepper and Aztec spice mix. Set aside.
3. In a large bowl, whisk honey, mustard, vinegar and olive oil until combined. Peel and grate beetroot and carrot, and roughly chop spinach. Add all to bowl with dressing, along with pepitas. Season and mix well to combine.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for 2-3 minutes each side, until just cooked. Set aside, covered with foil, to rest for a few minutes before slicing thickly.
5. When quinoa has finished steaming, add to bowl with salad and mix to combine.
6. To serve, divide superfood quinoa salad between plates and top with Aztec-spiced chicken. Drizzle over chimichurri.