For a healthy weeknight meal try this tasty quinoa and brown rice salad topped with grilled paprika chicken.

Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.

Ingredients

• 1 teaspoon smoked paprika

• 2 tablespoons olive oil

• 4 (about 150g each) Coles RSPCA approved chicken breast fillets

• 2 x 250g pkt Coles Brand brown rice & quinoa ready in 90 Seconds

• 120g pkt Coles Brand Australian spinach & red beetroot leaves salad mix

• 100g Always Fresh fire roasted red pepper strips (roasted capsicum)

• 2 celery sticks, thinly sliced

• 1/2 small red onion, thinly sliced

• 2 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 1/3 cup (50g) unsalted cashews, coarsely chopped

Method

• Step 1

  Combine the paprika and half the oil in a small bowl. Rub oil mixture over the chicken to coat. Preheat a barbecue grill or chargrill on medium. Cook the chicken for 4-5 mins each side or until cooked through.

• Step 2

  Meanwhile, heat the rice mixture in microwave following packet directions. Place in a large bowl. Stir in the spinach salad mix, capsicum, celery and onion. Whisk the vinegar, mustard and remaining oil in a bowl to combine. Add to salad and combine.

• Step 3

  Thinly slice the chicken and place over salad. Top with the cashews.