Turn up the beats and get the flavours of a Jamaican cook up in no time with this super fun dish. Featuring grilled chicken breast, served with the most colourful, mouth watering salad. A must for BBQ lovers.
30 Minutes. Easy now.
2 x 180g Australian free range chicken breast
5 sprigs Coriander
3/4 cup Tricolour quinoa
1 Large tomato
1 Corn cob
For the Jerk rub - You can also buy a premixed one from most supermarkets or speciality grocers.
1 teaspoon allspice powder
1/2 teaspoon curry powder
1 teaspoon dried thyme
1/2 teaspoon smokey paprika
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon caster sugar
Cook quinoa & marinate chicken
Using absorption method, place quinoa in saucepan and cover with 1.5 cups of water. Bring to the boil then simmer until liquid is absorbed. Cover pot remove from heat and set aside. Combine chicken in a bowl with spice mix, a drizzle of olive oil, salt and pepper.
Bring a pot of salted water to boil. Remove husk of corn then cook for 6 minutes. Drain.
Cut the corn off the cob. Roughly chop the leaves and stems of the coriander. Roughly chop tomato. Combine in a bowl with quinoa, a drizzle of olive oil, juice of HALF the lemon, salt and pepper. Set aside.
Bring a fry pan to medium to high heat with a drizzle of olive oil. Once hot, cook chicken for 8 minutes, turning every 2 minutes. Remove from pan and rest for 5 minutes.
Spoon salad onto plates and serve with chicken. Finish with a wedge of remaining lemon.
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