Gluten-free Mango Chicken Quinoa
Recipe info
Cost: -
Serves: 4
Ease: **
Prep Time: 25 Minutes
Cook Time: -
Ingredients
- 1 mug quinoa
- 3 chicken breasts, cut into strips
- Marinade
- 2 tablespoons mango chutney
- juice of a lime
- 1 tablespoon gluten-free korma curry paste
- salt and pepper
- 1 tablespoon olive oil
- 1/2 cucumber, diced
- 1 bunch spring onions, chopped
- 10 ready-to-eat dried apricots
- 2 tablespoons freshly chopped mint
- 125g cherry tomatoes
- juice of a lime
- 1 tablespoon olive oil
- Put the quinoa on to simmer for 15 minutes.
- Mix the marinade ingredients together, add the chicken and leave for 5 minutes. Heat 1 tablespoon of oil in a large frying pan and add the chicken. Fry on a medium heat for 5-6 minutes, being careful not to burn the marinade. Add the rest of the marinade and allow to bubble for 1 minute. If the sauce goes too thick, add 2 tablespoons of water.
- Mix the salad ingredients together and share amongst the plates. Serve the chicken on top and pour over a little of the sauce.
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Gluten-free Baking cookbook
Essential for university
every day Gluten-free cookbook
Quick & Easy recipes for every day cooking
For the vegetarian student on a budget
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