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Smokey Chicken with Quinoa and Sweet Baby Caps

Lots of protein and good fats make this salad a delicious lunch or dinner.

Time
30 minutes
Serves
4
Calories
309

Ingredients

  • 1/3 cup tri-coloured quinoa
  • 400g chicken breast
  • 1 tsp ground allspice
  • 1 tsp smoked paprika
  • 40g Greek style natural yoghurt
  • 1 lime, juiced
  • 100g baby spinach, roughly chopped
  • 1/2 cup fresh mint
  • 1/4 cup fresh coriander
  • 1 spring onion, finely sliced
  • 1 avocado, scooped with a teaspoon
  • 40g feta

Method

  1. Prepare the quinoa as per the packet instructions.
  2. Slice the chicken breast horizontally to create two thinner pieces. Combine spices and cover the chicken in the spice mixture.
  3. Combine the yoghurt and juice of the lime. Toss the spinach in the yoghurt mixture.
  4. In a non-stick pan over high heat, cook the chicken for 5 minutes on each side, or until cooked through. Remove from pan. Allow to rest for 5 minutes before slicing the breast.
  5. Place the baby caps in the pan and cook for 1-2 minutes, turning regularly, or until slightly soft.
  6. Combine all ingredients on plate and gently toss to combine.