Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 500grams chicken thigh fillets, halved
- 1/2teaspoons ground allspice
- 1/2teaspoons dried chilli flakes
- 1tablespoons coriander seeds, crushed
- 1tablespoons extra virgin olive oil
- 1 cup white quinoa, rinsed
- 420grams canned no-added-salt red kidney beans, rinsed, drained
- 1 bunch coriander, leaves picked, stems finely chopped
- 1 small red onion, thinly sliced into rounds
- 1 Lebanese cucumber, roughly chopped
- 1 tomato, roughly chopped
- 1/4 pineapple, peeled, cored, cut into 2cm pieces
- 1/2 cup Greek-style yoghurt
Nutrition per serving
2220kJ / 532Cal
2220 Kilojoules or 532 Calories
26% of daily energy intake*
Protein
40.2grams
Fat
15.2grams
Carbs
52.2grams
Sugars
7.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Packed with flavour, try spiced jerk chicken for a delicious family dinner. Sweet grilled pineapple salsa tops off this tasty tropical dish.
Method
Step 1 of 6
Place chicken, allspice, chilli, coriander seeds and oil in a large bowl and toss to coat. Stand for 10 minutes to allow flavours to infuse.
Step 2 of 6
Meanwhile, place quinoa, beans, coriander stems and 1 1/4 cups water in a medium saucepan and bring to the boil over high heat. Reduce heat to low and simmer, covered, for 12 minutes or until quinoa is cooked and water has evaporated. Stand, covered, for 5 minutes.
Step 3 of 6
Heat a large frying pan over medium-high heat. Cook chicken, turning, for 12 minutes or until cooked through. Transfer to a plate, cover loosely with foil and rest for 5 minutes.
Step 4 of 6
Meanwhile, combine onion, cucumber, tomato and coriander leaves in a medium bowl. Season with pepper.
Step 5 of 6
Return frying pan to high heat. Cook pineapple, stirring, for 5 minutes or until golden and heated through. Add to tomato mixture and stir to combine.
Step 6 of 6
Divide quinoa mixture among serving plates. Top with chicken and salsa. Serve with yoghurt.
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