Spanish style chicken

Name: Spanish style chicken
Cook time: 20 min
Yield: 2

and quinoa with lemon mesclun and toasted seeds

Ready in around 20 mins

RECIPE FACT:

Did you know we source our quinoa from Kiwi quinoa a family run business located in the Central Plateau using spray-free farming processes!

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. To prepare the vegetables and the chicken:

Top and tail the green beans and cut in half. Chop the cherry tomatoes in half. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice into 2 cm slices.
2. To cook the Spanish chicken and quinoa:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the tomatoes and green beans and cook for 1-2 mins stirring occasionally. Add the chicken slices, season with salt and cook for 3-4 mins pushing the vegetables to the side of the pan. Open the bag of steamed quinoa squeezing gently on the bag to break up any large clumps and add to the pan with the Spanish sauce. Stir to combine all ingredients and cook for a further 1-2 mins.
3. To prepare the salad:

Place the mesclun in a salad bowl, pour in the sherry vinaigrette, season with salt and pepper and toss to combine.
TO SERVE:

Spoon salad onto plates. Top with Spanish chicken and quinoa and sprinkle with toasted seeds.