Chicken Breast in Sweet and Spicy Sauce
with quinoa, bell pepper and tomatoCalories
:
734 kcalProtein
:
54.3g proteinDifficulty
:
EasySpicy
Protein Rich
Quick
Allergens:
- Egg
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
320 grams
Irish Chicken Breast
1 sachet(s)
Beef Stock
1 unit(s)
Bell Pepper
1 sachet(s)
Harissa Spice Mix
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Harissa Paste
2 unit(s)
Scallion
170 grams
Quinoa
2 unit(s)
Tomato
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
2 sachet(s)
Paprika
(Contains: Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)3072 kJ
Energy (kcal)734 kcal
Fat22.8 g
of which saturates2.7 g
Carbohydrate80.4 g
of which sugars22.8 g
Dietary Fiber10.7 g
Protein54.3 g
Salt7.2 g
Potassium423 mg
Calcium21.1 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pot with Lid
Cooking steps
1
- Rinse the quinoa in cold water until it runs clear.
- In a medium pot, boil 250ml of lightly salted water (per 2P).
- Add the quinoa and stock, reduce the heat to medium-high, cover and cook for 4-5 mins.
- Reduce the heat to medium-low and cook, covered, a further 8-10 mins.
- Remove from the heat, stir through a knob of butter and half the harissa spice. Set aside and cover to keep warm.
2
- While the quinoa cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Cut the tomato into 2cm chunks.
- Trim and thinly slice the scallion.
3
- Add the mayo, remaining harissa paste and sweet chilli sauce to a small bowl.
- Mix together until well combined.
4
- Place a large pan over high heat with a drizzle of oil.
- Slice through the chicken breast to make thin steaks and season with harissa spice, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Once the oil is hot, fry the chicken until browned, 3-6 mins each side.
5
- Once the chicken is cooked, remove from the pan.
- Return the pan to high heat with another drizzle of oil.
- Once hot, fry the pepper and tomatoes with the paprika until starting to char, stirring occasionally, 5-6 mins. Stir only occasionally.
- Once charred, stir the drained quinoa into the veg. Season to taste with salt and pepper.
6
- Divide the quinoa between bowls.
- Top with the sliced chicken.
- Drizzle over the sweet and spicy sauce.
- Finish with a scattering of scallion.
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