Mexican Chicken Quinoa Bowl with Creamy Slaw & Charred Corn Salsa
Lean Protein | Healthier Carbs | Packed with Veggies
The secret to an amazing quinoa bowl? Add a creamy rainbow slaw, mildly spiced chicken and a charred corn salsa. Mix together for a truly nutritionally balanced meal.
This recipe is under 650kcal per serving
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
tri colour quinoa
1 cob
corn
1
carrot
2 bunch
spring onion
½
lime
1
tomato
1 sachet
Mexican Fiesta spice blend
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
chicken tenderloins
½ packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
water
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. Rinse the quinoa well. In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the tri colour quinoa, the water and a pinch of salt and cover with a lid. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender and the water has been absorbed, 8-12 minutes. Cover to keep warm.
While the quinoa is cooking, slice the kernels off the corn cob. Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.
While the corn is charring, grate the carrot. Thinly slice the spring onion. Zest the lime to get a good pinch and slice into wedges. Roughly chop the tomato.
SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large bowl, combine the chicken tenderloins, Mexican Fiesta spice blend, a drizzle of olive oil and a splash of water. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-4 minutes each side. Season with salt and pepper.
While the chicken is cooking, combine the carrot, spring onion, shredded cabbage mix, garlic aioli and a good squeeze of lime juice in a large bowl. Toss to combine. Season to taste. Add the tomato and the lime zest to the bowl with the corn. Toss to combine. Season to taste.
Divide the garlic quinoa and creamy slaw between bowls and top with the charred corn salsa and Mexican chicken. Top with the Greek-style yoghurt and serve with any remaining lime wedges.