Coriander Chicken with Quinoa Cucumber Salad and Chipotle Vinaigrette

Steps

1. a small pot of salted water to the boil. Preheat BBQ hot plate to high (if using).
2. Cook quinoa in pot of salted water for 7–8 minutes, until tender with a slight bite. Drain well.
3. 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 two thin steaks.
4. In a small bowl combine chicken and all remaining coriander chicken ingredients, along with a drizzle of olive oil. Leave to marinate for 5–10 minutes. While chicken marinates, combine all chipotle vinaigrette ingredients in a small bowl. Set aside.
5. Slice cucumber into thin rounds; slice avocado flesh 0.5cm; thinly slice spring onion. Place all into a medium bowl, along with drained quinoa, coriander and half chipotle vinaigrette. Gently mix to combine and set aside.
6. Heat a drizzle of oil in a small fry-pan on medium-high heat. Cook chicken for about 2 minutes each side (depending on thickness), or until cooked through. Set aside, covered with foil, to rest for 2–3 minutes before thinly slicing.
7. spoon cucumber salad onto a plate and top with coriander chicken. Drizzle with extra chipotle vinaigrette, if desired.