Portuguese Blackened Chicken with Quinoa & Sour Cream

Portuguese Blackened Chicken with Quinoa & Sour Cream

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, September 1, 2019.
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Ingredients

QUINOA

  • 1/2 pack quinoa
  • 150g frozen corn
  • 1 Lebanese cucumber, diced 1cm
  • 1/2 pack cherry tomatoes, halved
  • 1/4 avocado, diced 1cm
  • Juice of 1/2 lemon

CHICKEN

  • 1 pack lean chicken breasts
  • 1 pack peri peri blend

SOUR CREAM

  • 2 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 and cut into steaks. Place hand flat on top of chicken and slice through horizontally. 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 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 1822 kj
435 kcal
Protein 38.5g
Carbohydrate 31.6g
Fat 16.1g