Chicken in Sweet and Spicy Sauce
with quinoa, bell pepper and tomato
A recipe conveniently customised just to your liking.
Tags:
Quick
•Spicy
•Protein Rich
Allergens:
Egg
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
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
Nutrition Values
Energy (kJ)2994 kJ
Energy (kcal)716 kcal
Fat22.9 g
of which saturates2.7 g
Carbohydrate76.5 g
of which sugars17 g
Dietary Fiber10.7 g
Protein54.8 g
Salt6.9 g
Potassium497.7 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, 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, 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 to your liking, transfer to a board, cover and allow to rest.
- Return the pan to high heat with another drizzle of oil.
- Once hot, fry the pepper and tomatoes with the paprika until starting to soften, stirring occasionally, 3-4 mins.
- 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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