Ingredients
| Nutrition (per serve)
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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!