Chipotle chicken and quinoa burrito bowl
(at time of publication)
- 1 tablespoon lime juice
- 1 teaspoon chipotle tabasco sauce
- 2 teaspoons olive oil
- 2 (500g) chicken breast fillets, fat trimmed, halved horizontally
- ¾ cup quinoa, rinsed, drained
- 1 ½ cups water
- spray oil
- 1 large courgette, grated
- 2 tablespoons chopped coriandercilantroX leaves, plus extra leaves, to garnish
- 2 corn sweetcornXcobs, husks and silks removed, or 1 ½ cups sweet corn sweetcornXkernels
- 120g mixed salad leaves
- 2 large tomatoes, diced
- ⅓ cup low-fat plain yoghurt, to serve
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1 Combine lime, chipotle and olive oil in a shallow glass or ceramic dish. Add chicken and turn to coat well. Cover and place in the fridge to marinate for at least 30 minutes.
2 Place quinoa and water in a medium saucepan and bring to the boil. Cover, reduce heat to low and simmer for 12 minutes, or until water has evaporated and quinoa is al dente. Stir through courgette and coriander. Set aside.
3 Meanwhile, heat a chargrill pan or barbecue hotplate to medium-high. Spray corn cobs (if using) and chicken with olive oil. Grill corn for 8 minutes (or 4 minutes for kernels), turning, or until tender. Grill chicken for 2–3 minutes each side, or until cooked. Set both aside to cool for 5 minutes before thickly slicing chicken and cutting corn kernels from cobs.
4 Divide salad leaves, tomato, quinoa, corn and sliced chicken between bowls. Top with yoghurt and extra coriander.
If you can’t find chipotle tabasco sauce, use any type of chipotle sauce.
Make it gluten free: Check tabasco (or chipotle) sauce is gluten free.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 2g
Dietary fibre 7g
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