Paprika Chicken & Quinoa with Capsicum Salsa & Greens
- Prep time: 30 minutes
- Calories: 580
- 3 of Chicken Thighs (skinless)
- 20 g of Smoked Paprika Chicken Spice Mix
- 1 Tbsp of Chicken Stock Concentrate
- 1 of Red Capsicum (Small)
- 120 g of Cherry Tomatoes
- 1 Small Bunch of Coriander
- 1⁄2 Cup of White Quinoa
- 1 of Lemon
- 1⁄2 Bunch of Broccolini
- 80 g of Asparagus
- 1 of Sweet Corn Cob
- 1⁄2 Tbsp of Butter (pantry)
Prepare Ingredients:Preheat oven to 200°C. In a bowl large (big enough to marinade the chicken), mix Smoked Paprika Chicken Spice Mix and 1 TBS olive oil into a paste. Place chicken into bowl and rub the paste all over the chicken, coating well.
Cook Chicken:Place marinated chicken in an ovenproof dish. In a jug, mix chicken stock concentrate with 11⁄4 cups of water. Pour 1⁄4 cup of stock into oven dish with chicken and place on the top rack of the oven to cook for 30 minutes.
Cook Quinoa:Meanwhile, place quinoa into fine sieve/colander and rinse under cold water. Place into a small pot and add remaining chicken stock. Bring to the boil. Reduce to a simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.
Prepare Salsa:Dice capsicum, halve cherry tomatoes and roughly chop coriander leaves. Peel the sweet corn, and holding it on the end, cut down towards the cutting board, cutting off the corn kernels. Place ingredients in a bowl, mix and dress with olive oil, a squeeze of lemon juice and sea salt.
Sauté Greens:Cut the broccolini and asparagus stalks into 2 cm pieces (discarding the woody end bits).Heat a pan on high and add butter. As the butter starts to froth, add broccolini and asparagus to the pan. Give it a quick toss and place a lid on top to semi-steam for 3-4 minutes. Season with salt and pepper.
You Plate It:Remove chicken from the oven. Divide quinoa and chicken between plates– use some of the leftover liquid from dish to dress the chicken and quinoa. Serve seared greens straight away onto plates and finish with capsicum salsa. Enjoy!