Coffee Spiced Aztec Chicken with Super Food Quinoa

Coffee Spiced Aztec Chicken with Super Food Quinoa

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 23, 2018.
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Ingredients

Quinoa Salad

  • ½ cup red quinoa
  • 2 tsp honey
  • 2 tsp wholegrain mustard
  • 3 tsp balsamic vinegar
  • 2 Tbsp olive oil
  • 1 beetroot
  • 1 carrot
  • 1/3 bag baby spinach
  • 50g spicy pepitas

Chicken

  • 300g chicken breasts
  • 1 tsp coffee cocoa rub

To Serve

  • 80g Aztec salsa
  • Reserved pepitas

Steps

  1. Prep quinoa 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 a further 5 minutes.
  2. Marinate chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season chicken, drizzle with oil and coat in coffee cocoa rub.
  3. Cook chicken Heat a drizzle of oil in a medium fry-pan on medium heat. Cook chicken for 4-6 minutes each side, until cooked through. Rest, covered, for a few minutes before slicing thickly.
  4. Make salad In a large bowl, whisk honey, mustard, vinegar and olive oil, until combined. Grate beetroot and carrot, then roughly chop spinach. Add all to bowl with dressing, along with pepitas (reserve a few for garnishing). Season and mix well. When quinoa has finished steaming, mix into bowl with salad.
  5. To serve Top quinoa salad with chicken, Aztec salsa and reserved pepitas.

Nutritional Information

Energy 2384 kj
570 kcal
Protein 36.1g
Carbohydrate 41.2g
Fat 27.5g