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Mexican Chicken & Garlic Quinoa Bowl

Mexican Chicken & Garlic Quinoa Bowl

with Creamy Slaw & Charred Corn Salsa

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The secret to an amazing nourish bowl? Add fluffy garlic quinoa for heartiness, Mexican spiced chicken breast for flavour, creamy aioli slaw, and a fresh salsa for garnish. Mix together for a truly magical result!

Tags:Spicy
Allergens:Eggs

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

quinoa

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

½ tin

sweetcorn

1

carrot

1 bunch

spring onion

½

lime

1

tomato

1 bunch

coriander

1 packet

chicken breast

1 sachet

Mexican Fiesta spice blend

1 bag

shredded cabbage mix

1 packet

garlic aioli

(ContainsEggs)

Not included in your delivery

olive oil

1.25 cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2815 kJ
Fat26.6 g
of which saturates3.8 g
Carbohydrate49 g
of which sugars17.6 g
Protein42.9 g
Sodium1098 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. Rinse the quinoa well. In a medium saucepan, add a drizzle of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Place the quinoa, the water and a pinch of salt in a medium saucepan, then cover with a lid. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender and the water has been absorbed, 15-17 minutes. Cover to keep warm.

2

While the quinoa is cooking, drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

3

While the corn is charring, grate the carrot. Thinly slice the spring onion. Zest the lime to get a pinch, then slice into wedges. Roughly chop the tomato and coriander.

4

SPICY! The spice blend is hot, use less if you're sensitive to heat. Cut the chicken breast into 1cm strips. In a large bowl, combine the Mexican fiesta spice blend, a drizzle of olive oil and a splash of water. Add the chicken strips and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-4 minutes each side. Season to taste and remove from the heat.

5

While the chicken is cooking, combine the carrot, spring onion, shredded cabbage mix, garlic aioli and a good squeeze of lime juice in a second large bowl. Season to taste and set aside. Add the tomato, coriander and lime zest to the charred corn. Drizzle with olive oil. Season to taste.

6

Divide the garlic quinoa and creamy slaw between bowls. Top with the Mexican chicken and charred corn salsa. Serve with any remaining lime wedges.