HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Chicken Quinoa Bowl With Creamy Slaw & Charred Corn Salsa
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Mexican Chicken Quinoa Bowl with Creamy Slaw & Charred Corn Salsa

Mexican Chicken Quinoa Bowl with Creamy Slaw & Charred Corn Salsa

Lean Protein | Healthier Carbs | Packed with Veggies

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The secret to an amazing quinoa bowl? Add a creamy rainbow slaw, mildly spiced chicken and a charred corn salsa. Mix together for a truly nutritionally balanced meal.

This recipe is under 650kcal per serving

Tags:SpicyBalancedNot Suitable for CoeliacsHigh ProteinNaturally Gluten-FreeUnder 650kcal
Allergens:EggMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

tri colour quinoa

1 cob

corn

1

carrot

2 bunch

spring onion

½

lime

1

tomato

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 bag

shredded cabbage mix

1 packet

garlic aioli

(ContainsEgg)

1 packet

chicken tenderloins

½ packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1.5 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2683 kJ
Fat24.2 g
of which saturates3.1 g
Carbohydrate48.6 g
of which sugars19 g
Protein49.7 g
Sodium791 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. Rinse the quinoa well. In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the tri colour quinoa, the water and a pinch of salt and cover with a lid. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender and the water has been absorbed, 8-12 minutes. Cover to keep warm.

2

While the quinoa is cooking, slice the kernels off the corn cob. Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.

3

While the corn is charring, grate the carrot. Thinly slice the spring onion. Zest the lime to get a good pinch and slice into wedges. Roughly chop the tomato.

4

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large bowl, combine the chicken tenderloins, Mexican Fiesta spice blend, a drizzle of olive oil and a splash of water. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-4 minutes each side. Season with salt and pepper.

5

While the chicken is cooking, combine the carrot, spring onion, shredded cabbage mix, garlic aioli and a good squeeze of lime juice in a large bowl. Toss to combine. Season to taste. Add the tomato and the lime zest to the bowl with the corn. Toss to combine. Season to taste.

6

Divide the garlic quinoa and creamy slaw between bowls and top with the charred corn salsa and Mexican chicken. Top with the Greek-style yoghurt and serve with any remaining lime wedges.