Chicken Quinoa Bowl
with Blistered Tomatoes and Honey Chilli Vinaigrette
Savour juicy chicken, nutty quinoa and sweet-tart blistered tomatoes, drizzled with a bold honey chilli vinaigrette for a perfect flavour punch.
Cals 582 · Prot 60 · Carbs 66 · Fat 10
Family Friendly
Calorie Smart
30 min
Savour juicy chicken, nutty quinoa and sweet-tart blistered tomatoes, drizzled with a bold honey chilli vinaigrette for a perfect flavour punch.
Cals 582 · Prot 60 · Carbs 66 · Fat 10
Family Friendly
Calorie Smart
Ingredients
Salad
Chicken breast
400 Grams
Honey
30 Grams
Olive oil
1 Tbsp
Dried oregano
2 Grams
Cherry tomatoes
150 Grams
Dressing
Lemon
1 Piece
Honey
15 Grams
Chilli flakes
2 Grams
Olive oil
2 Tbsp
Quinoa
White quinoa
100 Grams
Water
200 ML
To serve
Red onion
1 Piece
Cucumber
1 Piece
Fresh mint
10 Grams
Baby spinach
40 Grams
Pumpkin seeds
20 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2436 / 582 |
| Fats (g) | 9.8 |
| of which saturated (g) | 0.9 |
| Carbohydrates (g) | 66 |
| of which sugars (g) | 24.8 |
| Fibers (g) | 10 |
| Proteins (g) | 60.2 |
| Salt (g) | 1.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil quinoa
- Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve.
- Bring the measured water to boil in a pot.
- Add the quinoa and a pinch of salt. Cover with a lid and reduce the heat to low.
- Simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
2 Pickle onion
- Peel and thinly slice the red onion.
- Cut the lemon into wedges.
- Squeeze the juice from 1-2 wedges to cover the onion slices, add a pinch of salt and set aside to pickle.
3 Prep
- Cut chicken in cubes.
- In a large bowl, combine 2 sachets honey, 1 Tbsp olive oil, 0.5 sachet oregano and a pinch of salt and pepper.
- Toss the chicken to coat.
4 Fry chicken
- Heat a large non-stick pan over medium-high heat with a drizzle of oil.
- Fry the tomatoes and chicken for 5-7 min until the chicken is cooked through and the tomatoes are blistered.
5 Mix dressing
- Meanwhile, in a small bowl or measuring jug, combine 1 sachets honey, 0.5 sachet oregano, a pinch chilli flakes (spicy!), 2Tbsp lemon juice, 2 Tbsp olive oil and a pinch of salt.
- Whisk together until creamy.
6 Serve
- Cut the cucumber into bite-sized pieces.
- Pick and roughly chop the mint leaves.
- Dish the cucumber, spinach, tomatoes, chicken and onion on a bed of quinoa.
- Serve the Chicken Quinoa Bowl with a sprinkle of fresh mint and pumpkin seeds.
- Pour over the Honey Chilli Dressing and enjoy.
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