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
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1 teaspoon smoked paprika
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2 tablespoons olive oil
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4 (about 150g each) Coles RSPCA approved chicken breast fillets
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2 x 250g pkt Coles Brand brown rice & quinoa ready in 90 Seconds
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120g pkt Coles Brand Australian spinach & red beetroot leaves salad mix
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100g Always Fresh fire roasted red pepper strips (roasted capsicum)
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2 celery sticks, thinly sliced
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1/2 small red onion, thinly sliced
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2 tablespoons apple cider vinegar
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1 teaspoon Dijon mustard
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1/3 cup (50g) unsalted cashews, coarsely chopped
Method
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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.
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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.
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Step 3
Thinly slice the chicken and place over salad. Top with the cashews.