Smokin’ Chicken with Sweet Palermo Salsa and Lime Sour Cream

Steps

1. Cook quinoa Bring a small pot of salted water to the boil. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water, then drain again well. Return to pot with first measure of lime juice and a small drizzle of oil. Season.
2. Prep chicken Pat chicken dry, then season with salt and coat in Smokin’ Mexican Rub.
3. Cook bacon and chicken Heat a small drizzle of oil in a medium fry-pan, on medium-high heat. Cook bacon for 1-2 minutes, until golden. Transfer to a large bowl. Return pan to heat with a little more oil. Cook chicken for 5 minutes each side (depending on thickness), or until cooked through. Rest, covered, for a few minutes. Slice thinly.
4. Prep salsa Dice avocado and capsicum 1cm, then halve tomatoes. Add all to bowl with bacon. Add cooked quinoa, then toss and season.
5. Prep sour cream In a small bowl, combine sour cream and lime juice. Season.
6. Serve lime sour cream topped with salsa, chicken and mint.