Mexican Bean Quinoa with Chicken

Instructions

1. Heat the oil in a deep pan. Add onions and capsicum, and fry until softened.
2. Stir in chipote paste, and then add the chopped tomatoes and a can full of water.
3. Add the chicken breasts to the sauce and bring to simmer. Cook for 20 mins, turning chicken occasionally, until the chicken is cooked through.
4. 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.
5. Drain water and stir coriander and lime into the quinoa.
6. Shred the chicken breasts, and then stir back into sauce with sugar and some coriander.
7. Top quinoa with chicken and sauce and add a dollop of yogurt to serve. Enjoy!