Smoked Paprika Chicken with Quinoa, Spinach and Edamame Beans
Here’s our chicken dish for ‘Healthy eating week’ full of protein, vitamins and minerals which is quick and easy to prepare!
- 2 packs JCM Free Range Chicken Fillets
- 250g Quinoa
- 250g Spinach
- 250g Edamame Beans
- Smoked Paprika
- 30g Butter
- Olive Oil
Preheat the oven to 180 C
Place the chicken fillets two at a time in between clingfilm. Beat with a rolling pin to flatten these. Thinning them in this way evens the thickness & speeds the cooking time.
Sprinkle both sides of these fillets with a generous amount of smoked paprika. Season with salt.
(If you don’t like Paprika then you could peel a garlic clove and rub the fillets with this or use another dry rub of your choice OR just cook plain & serve with a wedge of lemon or lime)
Follow the cooking instructions for the Quinoa. Takes about 12-15 minutes simmering time in a saucepan with sufficient boiling water added from the kettle to cover the grains by a good inch.
Whilst your quinoa is simmering melt the butter in a frying pan with a drizzle of olive oil over a medium heat and pop the chicken fillets in the pan
Cook for approximately 5 minutes then turn and cook for a further 3 minutes on the other side
Remove them from the pan, wrap in clingfilm and leave to rest for 15 mins.
Stir fry the spinach in the same pan until it wilts.
This will take a matter of 3-4 minutes.
Cook the Edamame Beans per pack instructions. These beans can be purchased fresh or frozen & in some cases in their pods.