Spicy Free Range Chicken With Zingy Spinach Quinoa And Avocado

Before you start cooking, take your chicken out of the fridge, open the packet and let it air then boil a kettle

Rinse your quinoa in a sieve under cold running water,

Add your quinoa to a large pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 6-8 min or until all the quinoa is tender

Once the quinoa is tender, drain, return it to the pot and leave to steam-dry, uncovered, until serving

Add your ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!), ground allspice and soy sauce to a plate with a generous grind of pepper and mix it all together to form a paste

Add your free range chicken breast portion[s] to the paste and turn until well coated

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil over a medium-high heat

Once hot, add the coated chicken and cook for 3 min on each side or until golden

Once golden, add a couple of splashes of water to the pan and cover with a lid, cook for a further 10-12 min or until cooked through (no pink meat!) – this is your spicy free range chicken

Meanwhile, roughly chop your coriander, including the stalks

Trim, then slice your spring onion[s]

Cut your lime[s] in half

Slice your red chilli[es] into rounds

Peel and finely chop (or grate) your garlic

Wash your spinach, then pat dry with kitchen paper

Add the spinach, chopped garlic, half of the chilli rounds (not a fan of spice? Just add a little!), half the sliced spring onion and half the chopped coriander (save the rest for garnish!) to a food processor

Add the juice of your lime[s] with 2 tbsp [3 tbsp] [4 tbsp] olive oil, 1 tbsp [1 1/2 tbsp] [2 tbsp] water and a generous pinch of salt and give it a good mix up – this is your zingy spinach dressing

Cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely lengthways

Drain and rinse your cannellini beans

Add the drained cannellini beans and a dollop of the zingy spinach dressing to the cooled quinoa and stir it all together – this is your green quinoa

Slice the spicy free range chicken finely on a clean board