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)
4364 / 1043
Fats (g)
50.5
of which saturated (g)
13.4
Carbohydrates (g)
88
of which sugars (g)
12.6
Fibers (g)
18.3
Proteins (g)
69
Salt (g)
4.6
*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. Add the measuredwater to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
Tip!Washing quinoa with warm water before draining it, helps remove any bitter-tasting components known as saponins from its surface.
2 Prep
Meanwhile, peel and finely chop the onion. Peel and mince the garlic. Slice the lime into wedges. Chop the cherrytomatoes in half. Finely chop the coriander.
3 Fry chicken
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken mince and onion with a pinch of salt. Fry for 5-7 min or until the chicken is browned and starts to crisp. Add the garlic, tomatopaste, taco seasoning(spicy!), smokedpaprika and a pinch of chipotle(spicy!). Fry for 1 min further.
Tip!Make sure your pan is hot so the chicken doesn't stew.
4 Simmer
Reduce the heat to medium. Add the tomatosalsa, sugar, measured water and stockcube and simmer for 5 min. Once cooked, season to taste with salt and pepper.
5 Make guacamole
Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add to a bowl. Squeeze in the juice of half of the limes. Mash the avocado with a fork, leaving some bits chunky. Add half of the coriander and season well with salt.
6 Serve
Divide the quinoa among bowls and top with the spiced chicken, guacamole, tomatoes, and sourcream. Garnish with the remaining coriander. Serve the remaining lime wedges alongside.