Mexican-Spiced Chicken with Quinoa Salad and Mango Salsa

Steps

1. BBQ hot plate or grill to medium (if using).
2. Bring water to the boil in a small pot on high heat. As soon as it boils, add quinoa and salt. Cover with a tight-fitting lid and reduce to low heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking. Once cooked, stir through a drizzle of olive oil.
3. Finely slice spinach; remove core and seeds from capsicum and finely dice. Set both aside.
4. Prepare the salsa. Peel mango and dice 1cm; dice avocado 1cm; finely dice red onion; finely chop chilli. Combine all in a medium bowl with coriander, lime zest and juice. Gently toss to combine and season to taste with salt and pepper.
5. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Rub with Mexican spice mix. Heat a drizzle of oil in a large fry-pan on medium heat. Season chicken with salt and cook for 2–3 minutes each side, or until lightly browned and just cooked through. Alternatively, rub chicken with oil and cook on BBQ. Remove and set aside to rest, covered in foil then slice on an angle.
6. Toss cooked quinoa with spinach, capsicum, lime zest and juice. Season to taste with salt and pepper.
7. Divide quinoa salad between plates. Top with Mexican-spiced chicken and spoon over mango salsa.