For a nutrient-packed green dressing, you'll whizz spinach up with coriander, chilli, spring onion and lime juice. To serve, drizzle it over spicy protein-rich chicken breast, black beans and quinoa.
Prep Time
25 min
Cuisine
Fusion
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Black beans, water, firming agent: calcium chloride
2 x 125g British chicken breast fillets
Chicken breast
Allergens
Allergens highlighted by † (gluten, soya)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Rinse the quinoa in a sieve under cold running water
Add the quinoa to a pot with a lid with 250ml [500ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender
Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving
2
Add the smoked paprika, cayenne pepper (can't handle the heat? Go easy!), ground allspice and soy sauce to a plate with a generous grind of pepper and mix it together to form a paste
Add the chicken breasts and turn until well coated
3
Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp]vegetable oil over a medium-high heat
Once hot, add the coated chicken and cook for 6-7 min on each side or until cooked through (no pink meat!) – this is your spicy chicken
4
Meanwhile, roughly chop the coriander, including the stalks
Trim, then slice the spring onions
Slice the red chilli[es] into rounds
Cut the lime[s] in half
Peel and finely chop (or grate) the garlic
5
Add the spinach, choppedgarlic and half of the chopped chilli (can't handle the heat? Go easy!), chopped spring onion and coriander (save the rest for garnish!) to a food processor
Add the juice of the lime[s] with 3 tbsp [6 tbsp]olive oil, 1 tbsp [2 tbsp]water and a generous pinch of salt and give it a good mix up – this is your zingy spinach dressing
6
Cut the avocado[s] in half lengthways, around the stone[s]
Remove the stone[s] using a teaspoon
Scoop the avocado out of the skin[s] using a spoon and slice it finely, lengthways
7
Drain and rinse the black beans
Once the quinoa is cooked, add the drained black beans and a dollop of the zingy spinach dressing and stir it all together – this is your green quinoa
8
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