Grilled Chicken Breast with Exotic Quinoa Salad

Ingredients

• 200 g Quinoa
• Salt
• 1 small mango
• 1 Avocado
• 2 tbsp Orange juice
• 1 handful coriander leaves
• 1 Lime (juice)
• 1 tsp agave syrup
• 2 tbsp olive oil
• 1 small red onion
• 4 chicken breast fillets (about 140 g each)
• 2 tbsp sunflower oil
• 1 tsp baharat
• Pepper

Instructions

1. 1.

   Rinse the quinoa thoroughly in a sieve, then pour it into boiling salted water, reduce heat and cook covered for 15-20 minutes. Let it cool slightly.

2. 2.

   Peel the mango, cut out the flesh from the pit and dice. Quarter the avocado, remove skin and pit, and dice the flesh as well. Mix the orange juice with the mango cubes in a bowl. Rinse the coriander, shake dry and pluck the leaves. Combine lime juice with agave syrup and olive oil. Peel the onion, halve it and slice into thin strips.

3. 3.

   Combine the cooled quinoa with the avocado-mango mixture, coriander leaves and dressing. Season to taste and set aside.

4. 4.

   Wash the chicken breast and pat dry with paper towels. Mix sunflower oil with baharat, salt and pepper and brush onto the breasts. Grill each side over medium heat for 5-6 minutes. Let rest briefly then slice into strips. Plate with quinoa salad and sprinkle with onions.

5. 5.

   Serve with a yogurt dip if desired.