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.

Serves 2

2 x 180g Australian free range chicken breast
5 sprigs Coriander
3/4 cup Tricolour quinoa
1 Large tomato
1 Corn cob
1 Lemon

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.

Cook corn
Bring a pot of salted water to boil. Remove husk of corn then cook for 6 minutes. Drain.

Make salad
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.

Cook chicken
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.

To serve
Spoon salad onto plates and serve with chicken. Finish with a wedge of remaining lemon.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.
January 09, 2018 by Timothy Ryder
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