Quinoa – are you on the bandwagon? I have been whipping up a few recipes using it lately and I am a fan. I used it here in my paleo inspired burrito bowl {you know the latest trend of burritos minus the flour tortilla}. 

In fact, the United Nations declared 2013 the International Year of Quinoa, “to raise awareness of the nutritional, economic, environmental and cultural value of a food that has been traditionally cultivated for thousands of years.”

I made this quick chicken marinade – which once cooked also acts as a delicious sauce for the chicken and combined it with some lime quinoa, sliced avocado, halved cherry tomatoes and some mixed salad leaves. I actually like to think of it as a substantial mexican summer salad.

As as far as salads go – this one go the big thumbs up from the hubby!

MEXICAN CHICKEN BREATS WITH LIME QUINOA

4 chicken breasts

3 tablespoons of chipotle sauce {the sauce the chipotle chilis come in}

2 tablespoons of honey

2 tablespoons of Dijon mustard

3 cloves of garlic

2 limes

1 bunch of coriander

2 tablespoons of olive oil

1 cup of quinoa

2 cups of chicken stock

1 tablespoon of coconut oil

2 spring onions

1 avocado

1 punnet of cherry tomatoes
some mixed lettuce leaves
salt and pepper

Make up your marinade by combining the chipotle sauce, honey, Dijon mustard, crushed garlic, the juice of one lime, the stalks of the coriander and the olive oil. Cover your chicken breasts in the marinade and set aside for 30 minutes.

Pour everything into a frying pan and cook the chicken for 5 minutes on each side, before placing in a 180 degree oven for 10 minutes to finish the cooking process.

Meanwhile, bring your quinoa and chicken stock to the boil and then reduce the heat and allow to simmer for 15 minutes with the lid on. Remove from the heat and then stir through the coconut oil, diced spring onions and seasoning.

Serve your chicken breast with the lime quinoa, mixed lettuce leaves, sliced avocado and halved cherry tomatoes.