Caribbean Quinola with marinated grilled chicken (serves 2)

Bowl recipe with quinoa topped with chicken, salsa and lettuce leaves


1 pack Caribbean Quinola

2 chicken breasts

2 tbsp olive oil

2 tsp smoked paprika powder

1 garlic clove minced or chopped finely

salt and pepper

1 tbsp honey pinch of cayenne pepper (optional)

small tin of pineapple chunks (227g) or equivalent in fresh pineapple

4 spring onions

1 lime

1 sweetcorn cooked and corn removed from the cob or small 200g tin of sweetcorn, drained 1 tbsp

sweet chilli sauce

fresh lettuce to serve with


In a medium bowl place the olive oil, smoked paprika, garlic, honey, salt and pepper, cayenne pepper and mix well. Place the chicken breasts in a bowl and cover with marinade. Leave in the fridge for at least one hour to marinate. Meanwhile make salsa. Place the pineapple chunks, sliced spring onions, corn and sweet chilli sauce, add lime and mix well. Grill the chicken breast on a griddle pan and serve with warm quinoa and pineapple salsa, garnish with salad leaves