Mexican Bean Quinoa with Chicken July 12, 2014 By @entwellbeing Mexican Bean Quinoa with Chicken Serves: 4-5 Time to make: 25 min (Prep) + 30 min (Cook) Ingredients 4 x chicken breasts 2 x 400g can salt reduced chopped tomatoes 1 x 400g pinto beans (drained) 140g quinoa 1 tbsp olive oil 1 onion (sliced) 2 red capsicums (chopped) 3 tbsp chipote paste 2 x salt reduced chicken stock cubes Bunch of coriander (chopped) Juice of 1 lime 1 tbsp sugar Natural yogurt Steamed vegetables to serve Nutrition (per serve) Energy: 1411.20kJ Calories: 336cal Protein: 33.4g Fat: 6g – saturated: 0.9g Carbohydrates: 34.7g – sugars: 15.8g Dietary Fibre: 4.1g Instructions Heat the oil in a deep pan. Add onions and capsicum, and fry until softened. Stir in chipote paste, and then add the chopped tomatoes and a can full of water. Add the chicken breasts to the sauce and bring to simmer. Cook for 20 mins, turning chicken occasionally, until the chicken is cooked through. Bring a separate saucepan of water to the boil and add the stock cubes. Add quinoa and cook until tender, then stir through the beans for 1 minute. Drain water and stir coriander and lime into the quinoa. Shred the chicken breasts, and then stir back into sauce with sugar and some coriander. Top quinoa with chicken and sauce and add a dollop of yogurt to serve. Enjoy!