Chipolte Chicken

Updated at: Thu, 17 Aug 2023 09:02:13 GMT

Step 1

Chicken: In a bowl, marinade the chicken in 2 x tsp of chipotle paste. Add a squeeze of lime juice to the bowl. Add 1 garlic clove (finely chopped) to the bowl and place in the fridge for 10-30 minutes.

Step 2

Spray a tray with light fry, make sure that the tray is covered well so the chicken doesn't stick. Cook the chicken in a tray for 30 minutes on 180 degrees. Double check the centre of the chicken is cooked through upon removing and rest for 5 minutes post cooking (add foil over the top of the chicken).

Step 3

Oven Roasted Veg: Spray a tray with light fry, make sure that the tray is covered well so the veg doesn't stick. Chop and add the courgette, one of the peppers, carrots, aubergine, handful of sultanas and a tsp of chilli flakes to the pan. Place in the oven for 30 minutes.

Step 4

Quinoa: Add 80g of quinoa to a pan, add 160ml of boiled water to the pan and cook for 20 mins on a low heat. Turn the heat off and keep the lid on for 10 minutes once you've turned the heat off.

Step 5

Chop the cucumber, celery, basil, green olives, tomatoes and one of the peppers and add to a bowl. When the quinoa is cooked, add this to your salad bowl.

Step 6

Plate up 1 chicken breast per plate, 1/4 of the quinoa salad, 1/4 of the roasted veg and 1 tbsp of hummus per person.

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