Chili Chicken and Quinoa
This is a pretty simple dish to cook and it doesn’t take long so is ideal if you are in a hurry. If you like things a little more spicy then you can keep the seeds in your chili.
Makes 2 Servings
Ingredients:
2 Chicken breasts, cut into chunks
1 Red Chili, finely chopped and seeds removed
2 Garlic Cloves, finely chopped
Splash of Rapeseed oil
1 cup of Quinoa, rinsed under cold water
1 Lime
Salt and Pepper
First you will need to bash the chili and garlic in a pestle and mortar (or just a bowl and rolling pin if you don’t have one) until you get a thick paste and then add the oil into the mixture.
Once that is done you can put the quinoa in a saucepan, cover with twice as much water and bring to the boil then that will need to simmer for 10-15 minutes (until the water has been absorbed). Heat up a large pan on a medium heat and add the chili and garlic paste and cook for 2 minutes.
Now you want to add the chicken to the pan, brown it off and then continue to cook until the chicken is cooked through (usually around 5 minutes depending how big the chunks are)
Once the chicken is cooked you can add the juice of half a lime, add a little salt and pepper to the quinoa and then you are ready to eat.
