Smokin’ Chicken with Sweet Palermo Salsa and Lime Sour Cream

Smokin’ Chicken with Sweet Palermo Salsa and Lime Sour Cream

Ready in minutes Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, November 18, 2018.

Ingredients

Palermo Salsa

  • 1 pack white quinoa
  • Juice of ½ lime
  • 1 pack bacon mince
  • ½ avocado
  • 1 Palermo capsicum
  • ½ pack cherry tomatoes

Smokin’ Chicken

  • 1 pack chicken thighs
  • 1½ Tbsp From My Kitchen
  • Smokin’ Mexican Rub

Sour Cream

  • 2 tsp sour cream
  • Juice of ½ lime

To Serve

  • ½ bunch mint leaves

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 again well. Return to pot with first measure of lime juice and a small drizzle of oil. Season.
  2. Prep chicken Pat chicken dry, then season with salt and coat in Smokin’ Mexican Rub.
  3. Cook bacon and 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 5 minutes each side (depending on thickness), or until cooked through. Rest, covered, for a few minutes. Slice thinly.
  4. Prep salsa Dice avocado and capsicum 1cm, then halve tomatoes. Add all to bowl with bacon. Add cooked quinoa, then toss and season.
  5. Prep sour cream In a small bowl, combine sour cream and lime juice. Season.
  6. Serve lime sour cream topped with salsa, chicken and mint.

Nutritional Information

Energy 2868 kj
685 kcal
Protein 37.3g
Carbohydrate 26.8g
Fat 47.1g