Honey Chipotle Chicken with Brown Rice and Quinoa
Zoe Taggart
Serves 4 to 6 I recommend you start this recipe at least 1 day ahead.
Poultry
Ingredients
Honey chipotle chicken 700g chicken breasts 3-4 tbsp. adobo sauce
2 chipotle chillies chopped finely( seeds removed for less heat) from adobo sauce
1 tbsp. wholegrain mustard 2 tsp. Dijon mustard ⅓ cup light olive oil 2½ tbsp. organic honey
Generous handful fresh, chopped parsley
Salt and pepper to taste Olive oil to cook Brown rice and quinoa
1 part quinoa( I use red) to 2 parts brown rice
Low salt chicken stock, enough to cover 1cm over the rice and quinoa
1 tsp. coconut oil
3-5 Sprigs of either or both fresh lemon thyme and oregano
Salad 4 cups mixed salad leaves 8 cherry tomatoes, halves 1 avocado, sliced ½ lime juiced 1 tbsp. olive oil 1 tsp. organic honey
Method
1 Finely chop chillies and then add chillies and adobo sauce to a large bowl. 2 Finely chop parsley and add to bowl, along with both mustards, olive oil and honey. 3 Combine well and season to taste. 4 Taste mixture. If unbalanced, add either more adobo, olive oil or honey. 5 Combine well if extra is added. 6 Remove any excess fat or skin from all chicken breasts. 7 Slice each chicken breast into 2-3 tenders, cutting along the grain. 8 Add sliced chicken to the bowl of marinade and stir until each piece is well coated. 9 Cover bowl with clean wrap and place in fridge to marinate for minimum 6 hours, or overnight. 10 Remove chicken from fridge after marinating. 11 Rinse brown rice and quinoa, drain and add to rice cooker. 12 Add lime zest and coconut oil. 13 Add stock to cover at least 1cm above rice and quinoa and add herbs. 14 Turn on rice cooker. 15 Once rice is cooked, discard excess herbs and keep warm. 16 Make salad dressing by adding honey, lime and olive oil together and stir vigorously. 17 Slice avocado and tomatoes and place in salad bowl with the mixed lettuce. 18 Preheat frying pan or grill plate. 19 Once hot, add oil and allow to heat up. 20 Place chicken pieces onto pan and cook both sides until a deep brown or cooked inside. 21 Serve hot, with salad and rice or quinoa.
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