Ingredients
- 2 teaspoon finely grated lime rind
- 1 tablespoon tomato paste(no-added-salt)
- 1 teaspoon paprika (smoked)
- 1/2 teaspoon dried chilli flakes
- 1 garlic clove, minced
- 60 ml fresh lime juice (1/4 cup)
- 400 grams boneless skinless chicken breast (2 x 200 grams each fillets, halved horizontally)
- 320 grams asparagus (2 bunches, trimmed, sliced)
- 150 grams frozen green peas (1 cup, baby peas)
- 150 grams snap peas (trimmed and sliced)
- 2 teaspoon olive oil
- 1 teaspoon maple syrup
- 1/2 cup mint leaves (fresh, chopped)
- 1/4 cup quinoa (raw tri-coloured quinoa, cooked in accordance with package directions)
- 1/4 cup sunflower seeds (kernels, toast to serve)
How to Make
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Step 1: Combine rind, tomato paste, paprika, chilli, garlic and 2 tablespoon lime juice in a glass or ceramic dish and add chicken and turn to coat and then clover and place in the fridge for at least 30 minutes to marinate.
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Step 2: Meanwhile place asparagus, peas and sugar snaps in a steamer set over a saucepan of simmer water, cover and steam for 2 minutes or until tender and then refresh under cold running water and drain and then place in a big bowl.
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Step 3: Preheat a chargrill pan or barbecue flat plate over medium high heat and spray with oil.
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Step 4: Drain chicken and grill for 2 to 3 minutes each side or until cooked through and thinly slice.
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Step 5: Combine the oil, maple syrup and remaining lime juice in a bowl and add the chicken, mint and quinoa to the greens and the dressing and toss to combine and season to taste and sprinkle with sunflower seeds and serve.
We hope you enjoy this recipe!
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