Healthy Mexican Chicken

Ingredients

1 tbsp olive oil
1 red onion, sliced
2 peppers (red, yellow or orange), deseeded and chopped into chunks
1 tbsp red pepper flakes
½ jar New Canaan Farms Cilantro Salsa
1 can chopped tomatoes
4 skinless chicken breasts, cut into fairly large pieces
1 can black beans
Fresh cilantro, to garnish
Juice of 1 lime

Serve with

Quinoa, Greek yogurt

Directions

• Heat the oil in a deep frying pan and fry the onions and peppers for a few minutes until softened
• Scatter over the red pepper flakes, then stir in the chicken pieces and cook briefly until they turn white
• Add the tomatoes and New Canaan Farms Cilantro Salsa. Pour in ½ to 1 tomato-can of water, stir and bring up to a gentle simmer
• Allow to cook gently for around 12 minutes, until the chicken is cooked through, stirring in the black beans for the last couple of minutes
• While this is cooking, rinse 1 cup of dry quinoa until the water runs clear, then add to a saucepan with 2 cups water. Bring to the boil, then cook for 12-15 minutes on a very gentle simmer. When all the water is absorbed, add in 1 tbsp of olive oil and the juice of ½ lime, plus salt and pepper to season
• Squeeze the remaining lime juice into the chicken dish, and garnish with the fresh cilantro
• Serve with the quinoa and Greek yogurt, which is wonderful either stirred through the dish, or on the side

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