Spicy Chicken with Quinoa
2 tbsp mango chutney
juice of ½ lemon
2 tbsp olive oil
1 tsp curry powder
340g/12oz chicken breast fillets, cut into thick strips
200g/7oz/1 cup quinoa
1 cucumber, roughly chopped
1 red onion, finely chopped
175g/6oz baby plum tomatoes, diced
4 tbsp chopped fresh mint
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Put the chutney, lemon juice, half the oil and the curry powder in a large bowl and mix well. Add the chicken to the marinade and stir to coat.
2 Cook the quinoa in boiling water for 10 minutes until tender, or according to the pack instructions. Drain thoroughly.
3 Put the quinoa in a bowl with the cucumber, red onion, tomatoes, herbs and remaining oil. Stir and season to taste.
4 Meanwhile, put the chicken and marinade in a frying pan and cook over a high heat for 2–3 minutes. Stir in 150ml/¼ pint/scant ⅔ cup water and bring to the boil. Reduce the heat and simmer for 5 minutes or until the chicken is cooked.
5 Serve the chicken immediately with the quinoa.