This is the first time trying this lovely bright coloured dish. It’s from Jamie’s 15 minute meals although I could never manage it in that time it’s worth the efforts. The flavours are amazing
1 red chilli, sliced
100g baby spinach
4 spring onions, trimmed roughly chopped
1 bunch fresh coriander
1 bunch fresh mint
1 large ripe mango, cubed (Check out this video on how to prepare a mango)
1 ripe avocado, halved
1 punnet of cress
400g chicken breast
1tsp ground allspice (heaped)
1tsp smoked paprika (heaped)
2 medium peppers, deseeded and cut into 8 wedges each
4tbsp fat-free natural yoghurt
1. Place the quinoa in a pan and cover generously with boiling water, cover and simmer until cooked.
2. Put the chilli, spinach, spring onion, mint, and most of the coriander into a food processor and blitz until finely chopped.
3. On a large piece of baking paper toss the chicken with the all spice, paprika and some salt and pepper. Fold over the paper and bash to flatten the chicken to 1.5cm thickness with a rolling pin. Place in a hot non stick griddle pan and cook for 4-5 minutes each side until cooked through. Add the peppers at the same time turning regularly.
4. Drain the quinoa and rinse with cold water, drain well again. Combine with the spinach mix, squeeze in the lime juice and mix well.
Serve by layering the quinoa mix, the cress, chopped chillies, chicken, peppers mango and avocado. (use a teaspoon to scrape out little curls of avocado) Sprinkle with the feta, leftover coriander and natural yoghurt.
Nutrition per portion*
This is most definitely on my repeat list, the smell of the quinoa with all the herbs is just mouth-watering. Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.