Paprika Chicken with Quinoa Salad

Deseed and slice the peppers into strips. Finely chop the mint and coriander (reserving some for later). Half and de-stone the avocado. Set everything aside for later.

Add the quinoa to a saucepan and cover with boiling water. Then, place the lid on top and simmer on medium heat for 10 minutes.

Meanwhile, place both chicken breasts on a sheet of greaseproof paper and season well with salt, pepper and smoked paprika. Fold the paper over and use a rolling pin to bash the chicken until it is 1.5 cm thick.

Heat a drizzle of olive oil in a frying pan on a medium-high heat. Add the bashed chicken breasts and fry for 8 minutes, turning regularly. Once the chicken is cooked, add the sliced peppers. When the peppers begin to soften, remove everything from the pan and leave it to rest.

To prepare the salad, drain and rinse the quinoa. Place into a mixing bowl, along with three-quarters of the mint, three-quarters of the coriander and a drizzle of extra virgin olive oil. Mix together well.

Serve the salad in four bowls. Add the peppers. Slice the chicken into strips and place on top. Then, add the pre-cut mango, crumbled feta and scoops of the avocado. Scatter over the remaining coriander and mint leaves. Finally, add a few dollops of yoghurt to each bowl. Serve and enjoy!