Mexican Chicken with Sweet Palermo Salsa and Lime Sour Cream

Steps

1. Cook quinoa Bring a small pot of salted water to the boil. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then drain well. Return to pot with lime juice and a small drizzle of oil. Season.
2. Prep chicken Pat chicken dry, season with salt and coat in Smokin’ Mexican Rub.
3. Cook bacon & chicken Heat a small drizzle of oil in a medium fry-pan on medium-high heat. Cook bacon for 1-2 minutes, until golden. Transfer to a large bowl. Return pan to heat with a little more oil. Cook chicken for about 6 minutes each side (depending on thickness), or until cooked through. Rest, covered, before slicing thinly.
4. Prep salsa Dice avocado and sweet Palermo 1cm and halve cherry tomatoes. Add all to bowl with bacon along with cooked quinoa. Toss and season to taste.
5. Prep sour cream In a small bowl combine sour cream and lime juice. Season to taste.
6. Serve, spoon lime sour cream onto plates and smooth out. Top with sweet Palermo salsa and slices of chicken. Sprinkle over mint leaves.