Chicken, Avocado and Quinoa Bowls

• 4chicken breasts, about 600 g total
• 2 tbspolive oil
• 1 tspground cumin
• 1 tspsmoked paprika
• ½ tspgarlic granules
• 200 gquinoa, rinsed
• 200 gfrozen shelled edamame
• 2ripe avocados
• 1cucumber
• 8radishes
• 4 tbspmixed seeds (pumpkin, sunflower, sesame)
• 60 mllime juice
• 3 tbspextra virgin olive oil
• 1 tsphoney
• 1 tbspsoy sauce
• 1fresh red chilli, finely sliced
• Fine salt, to taste
• 1small bunch fresh coriander, leaves torn, optional (optional)
• 3spring onions, finely sliced (optional)
• 1lime, cut into wedges (optional)
• Black pepper, to taste

Method

1. 1Tip the rinsed quinoa into a saucepan with 400ml cold water, bring to the boil, then drop to a simmer for 12–15 minutes until the water is gone and the little tails have unfurled. Pull it off the heat, lid on, and let it steam for 5 minutes; this is where the texture lands.
2. 2While that goes, lay the chicken breasts between two sheets of baking paper and bash to an even 2cm thickness with a rolling pin. Even thickness means even cooking; no dry edges, no raw middle.
3. 3Rub the chicken all over with the olive oil, cumin, smoked paprika and garlic granules. Season generously with salt and pepper before it hits the pan; seasoning the surface now is what gives you a proper crust.
4. 4Heat a large frying pan over medium-high heat. Cook the chicken in two batches for 5–6 minutes on each side, until golden and the thickest part reaches 75°C for 30 seconds. Rest for 5 minutes before slicing.
5. 5While the chicken rests, whisk the lime juice, extra virgin olive oil, honey, soy sauce and sliced chilli together in a small bowl. Taste it; most of the salt comes from the soy, but adjust with a pinch more if it needs lifting. The honey should round off the lime, not dominate it.
6. 6Halve, stone and slice the avocados. Halve the cucumber lengthways, scrape the seeds out with a teaspoon, and slice on the diagonal. Thinly slice the radishes.
7. 7Cook the shelled edamame in boiling water for the time on the packet. Drain, cool under cold water and toss with 2 tablespoons of the dressing.
8. 8Toast the mixed seeds in a dry pan over medium heat for 2–3 minutes, shaking often, until they're golden and the sesame starts to pop. Watch them; they go from toasted to bitter fast. Tip onto a plate the moment they're ready.
9. 9Fluff the quinoa with a fork, taste it and add salt if needed. Divide between four bowls.
10. 10Arrange the avocado, cucumber, radishes and dressed edamame around the quinoa. Slice the rested chicken across the grain and lay it over the top, then spoon the remaining honey-lime dressing generously over everything so the warm pan juices and the dressing meet on the plate.
11. 11Finish with the toasted seeds. Add the optional torn coriander, spring onions and lime wedges if using.

Per serving

kcal

880

protein

65.6g

fibre

13.8g

carbs

52.8g

fat

46.3g