Chicken Quinoa Salad

INGREDIENTS

2 teaspoons lime rind, finely grated

1 tablespoon no-added-salt tomato paste

1 teaspoon smoked paprika

1/2 teaspoon dried chilli flakes

1 garlic clove, crushed

60ml (1/4 cup) fresh lime juice

2 (200g each) chicken breast fillets, halved horizontally

2 bunches asparagus, trimmed, sliced

150g (1 cup) frozen baby green peas

150g sugar snap peas, trimmed, sliced

2 teaspoons olive oil

1 teaspoon maple syrup 1/2 cup fresh mint leaves, chopped

155g (3/4 cup) tri-coloured quinoa, cooked

1 tablespoon sunflower-seed kernels, toasted, to serve

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METHOD - serves 2

Step 1

Combine rind, tomato paste, paprika, chilli, garlic and 2 tbs lime juice in a glass or ceramic dish. Add chicken. Turn to coat. Cover. Place in the fridge for at least 30 minutes to marinate.

Step 2 Meanwhile, place asparagus, peas and sugar snaps in a steamer set over a saucepan of simmering water. Cover. Steam for 2 minutes or until just tender. Refresh under cold running water. Drain. Place in a large bowl.

Step 3 Preheat a chargrill pan or barbecue flat plate over medium-high heat. Spray with oil. Drain chicken. Grill for 2-3 minutes each side or until cooked through. Thinly slice.

Step 4 Combine the oil, maple syrup and remaining lime juice in a bowl. Add the chicken, mint and quinoa to the greens. Add the dressing. Toss to combine. Season. Sprinkle with sunflower seeds.