• 150g Chicken Breast Chicken Breast, skinless, grilled
• 120g quinoa Quinoa, cooked
• 80g sweetcorn Sweetcorn, canned
• 80g courgette Courgette
• 8g sriracha Sriracha
• 15g lime Lime
• 50g greek yoghurt Greek Yoghurt, 0% fat
• 1 tsp chipotle chilli flakes & cumin
• fresh coriander

1. 1

   Prep everything first: wash and trim the sweetcorn and courgette, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 3

   Season the chicken breast, butterfly it so it cooks evenly, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the juices run clear (75°C in the thickest part).

4. 4

   Rub the protein with chipotle and cumin. Stir the hot sauce and lime into the yoghurt for a smoky crema.

5. 5

   Meanwhile, steam or stir-fry the sweetcorn and courgette for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: quinoa first, then the veg and chicken breast, spooning over any remaining sauce. Finish with the fresh coriander.

Tap ingredients and steps to tick them off as you cook.