Chipotle Chicken & Grains with Peruvian Mint and Lime Crema

This chipotle chicken dish is perfect for when you want to add a little spice into your week!

Using chicken thighs gives you a hit of richness and flavour. Followed by the Mexican chipotle marinade you get smokiness, a little bit of sweetness and then the kick of heat. Not forgetting the Peruvian mint and lime crema that add a little zing to the dish.

It really is a dish that hits all senses! This dish takes 50 minutes to prepare and cook, serving two people.

Preparation:

1. Take a heaped 1 tbsp of chipotle paste and brush onto the four chicken thighs. Allow to marinade for a minimum of 15 minutes to let the flavour develop.
2. Cook in oven according to packaging instructions.
3. Slice the tomatoes into halves and cut the spring onion into thin pieces. Finely chop the mint.
4. Making the lime crema: Add the zest of one lime, and the juice of half a lime to 100ml of soured cream. Add a pinch of salt and whisk until smooth, then set aside.
5. Remove chicken from oven and leave to rest for a few minutes. While the chicken is resting, cook the rice and quinoa mix according to the instructions.
6. Place the rice and quinoa mixture into a bowl and stir the rocket through the warm grains. Divide between two plates.
7. Top with the halved tomatoes and sliced spring onions.
8. Slice and add the chicken on top.
9. Drizzle the lime crema over the dish, or serve to the side if preferred.
10. Finish with the chopped mint and season to taste.