Portuguese Blackened Chicken with Quinoa & Sour Cream

Portuguese Blackened Chicken with Quinoa & Sour Cream

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, September 1, 2019.
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Ingredients

QUINOA

  • 1/4 pack quinoa
  • 75g frozen corn
  • 1/2 Lebanese cucumber, diced 1cm
  • 1 tomato, diced 1cm
  • 1 Tbsp avocado, diced 1cm
  • Juice of 1/2 lemon

CHICKEN

  • 140g lean chicken breast
  • 1 pack peri peri blend

SOUR CREAM

  • 1 Tbsp lite sour cream
  • 1/2-1 pack peri peri sauce

Steps

  1. Bring a pot of hot salted water to the boil.
  2. Cook quinoa & prep vegetables. Cook quinoa in pot of boiling water for about 15 minutes, until tender. Add corn to pot for final 3 minutes of cook time. Drain, return to pot and season to taste. Keep warm.
  3. Prep chicken. Pat chicken dry, season with salt and coat in peri peri blend. Leave to marinate for about 5 minutes.
  4. Make sour cream. In a small bowl, combine sour cream and peri peri sauce and season to taste.
  5. Cook chicken. Heat 1/2 tsp oil in a fry-pan on medium heat. Cook chicken for about 4 minutes each side (depending on thickness), or until cooked through. Rest, covered, before slicing thickly. Toss chicken in any resting juices.
  6. Finish quinoa. Add remaining quinoa ingredients to pot with quinoa, toss to combine and season to taste.
  7. Serve quinoa and chicken with peri peri sour cream.

Nutritional Information

Energy 1821 kj
435 kcal
Protein 39.4g
Carbohydrate 33.3g
Fat 14.8g