Zesty Lime & Pepper Chicken
with Quinoa
Zesty chicken coupled with South-American natives; quinoa and sweet potato, sit-pretty together in this simple and flavoursome bowl. Quinoa is high in protein, earning its rightful titles of ‘healthy’ and ‘superfood’. The nutty flavour of quinoa lends itself well to the simple lime and pepper marinade for the chicken.
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
½
lime
1 fillet
chicken breast
1 cup
quinoa
1 cube
vegetable stock
2
sweet potato
1
zucchini
½ bunch
coriander
Not included in your delivery
1 tbs
olive oil
¼ tsp
cracked black pepper
1.5 cup
hot water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220ºC/200ºC fan-forced. To prepare the ingredients, zest and juice the lime. Halve the chicken breast lengthways. Slice the sweet potato into 5 mm discs (unpeeled) and cut the zucchini into ribbons. Rinse the quinoa, crumble the vegetable stock cube and pick the coriander leaves.
In a medium bowl combine half of the olive oil, half of the lime zest, all of the lime juice, the cracked black pepper, and a pinch of salt. Add the chicken breast fillets, coat well and marinate for 10 minutes.
Meanwhile, place the quinoa, hot water and crumbled vegetable stock cube in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer for 12-15 minutes or until the quinoa is tender and the water has absorbed. Drizzle with a little olive oil and add the remaining lime zest. Cover with the lid to keep warm.
Meanwhile, toss the sweet potato in half of the remaining olive oil. Season with salt and pepper and place on half of one lined oven tray. Cook in the oven for 15 minutes. Toss the zucchini in the remaining olive oil and add to the tray with the sweet potato. Cook for a further 15 minutes
Heat a chargrill pan over a medium-high heat. Add the marinated chicken and cook for 3 minutes on each side. Transfer to a second lined oven tray. Cook for 7-10 minutes or until cooked through. Remove and slice the chicken.
To serve, toss to combine the quinoa, sweet potato slices, zucchini and coriander. Divide between plates and top with the sliced chicken.