Here at the SDC, we have shared with you guys a fair number of delicious recipes combining full and delicious flavour with a healthy diet. We like to look out for our family of members (that's you)!

Like this recipe for homemade chicken nuggets that had many of our members running to their nearest supermarket, or this recipe for a cheese-and-veggie toasted sandwich that will hit the spot no matter the time of day.

That’s why we’re glad to share with you again another mouthwatering recipe. Might even be good for tonight's dinner eh?

Toni’s Chipotle Chicken & Mexican Quinoa dish. Credit: Instagram/@taste.of.toni.
​

Toni Ferreira, a foodie from Sydney, believes that people should “focus on their relationship with food”, rather than limiting themselves to what is considered good or bad.

She has been sharing a ton of ‘macro’ recipes online on her Instagram page @taste.of.toni, and she claims her recipes would allow people to enjoy flavourful food while still keeping track of their intake.

And recently she shared a Mexican-inspired recipe that we think would go perfectly as part of any night’s dinner plans!

According to the fit foodie, her Chipotle Chicken & Mexican Quinoa dish has 522 calories, 42 grams of protein, 15 grams of fat, and 12 grams of fibre, the result of which should keep a person feeling fuller for longer.

For the ingredients, you’ll need:

• 160g Skinless chicken thigh (or breast)⠀
• ½ Tbsp (10g) Chipotle in adobo sauce⠀
• 15g Green Onion⠀
• 50g Tomato⠀
• 30g Avocado⠀
• 20g Mixed Lettuce⠀
• 20g Carrot (shredded)⠀
• 5g Taco Seasoning⠀
• 100g Corn Kernels⠀
• 60g Quinoa (raw)⠀
• 100g Tomato Passata ⠀
• 1 x Garlic Clove (crushed)⠀
• 1 tsp Red Wine Vinegar⠀

For the quinoa, first, pour 60ml water in a medium saucepan and add the quinoa, corn, garlic, passata, taco seasoning, and season with salt. Cover and bring to a simmer over high heat. Reduce the heat to low and cook for 16-18 mins. Leave covered for 5 mins before serving.

To prepare the salad, dice your onion, tomato, and avocado, and mix with the rest of the greens. Then season with salt and pepper as desired, and add in the teaspoon of red wine vinegar.

And as for the meat, season the chicken then cook on medium heat for 4-5 mins each side until golden (the chicken won't be cooked through yet however). After that, mix chipotle in adobo sauce with ½ tbsp of water to create a glaze. Then reduce the heat and pour the glaze over the chicken while cooking for 1-2 mins. Check that each side is thoroughly cooked.

Now all that’s left is to assemble the dish on a plate and serve!

Sounds like we know what’s on the menu tonight! If you try this recipe, let us know how it goes! We would love to hear that you enjoy these delicious meals.

Know of any other easy, healthy and delicious dinners? Let us know in the comments below!

 

[Diane D]

Chicken and salad recipe for those Mexican dinner cravings!​

Here at the SDC, we have shared with you guys a fair number of delicious recipes combining full and delicious flavour with a healthy diet. We like to look out for our family of members (that's you)!

Like this recipe for homemade chicken nuggets that had many of our members running to their nearest supermarket, or this recipe for a cheese-and-veggie toasted sandwich that will hit the spot no matter the time of day.

That’s why we’re glad to share with you again another mouthwatering recipe. Might even be good for tonight's dinner eh?

Toni’s Chipotle Chicken & Mexican Quinoa dish. Credit: Instagram/@taste.of.toni.
​

Toni Ferreira, a foodie from Sydney, believes that people should “focus on their relationship with food”, rather than limiting themselves to what is considered good or bad.

She has been sharing a ton of ‘macro’ recipes online on her Instagram page @taste.of.toni, and she claims her recipes would allow people to enjoy flavourful food while still keeping track of their intake.

And recently she shared a Mexican-inspired recipe that we think would go perfectly as part of any night’s dinner plans!

According to the fit foodie, her Chipotle Chicken & Mexican Quinoa dish has 522 calories, 42 grams of protein, 15 grams of fat, and 12 grams of fibre, the result of which should keep a person feeling fuller for longer.

For the ingredients, you’ll need:

• 160g Skinless chicken thigh (or breast)⠀
• ½ Tbsp (10g) Chipotle in adobo sauce⠀
• 15g Green Onion⠀
• 50g Tomato⠀
• 30g Avocado⠀
• 20g Mixed Lettuce⠀
• 20g Carrot (shredded)⠀
• 5g Taco Seasoning⠀
• 100g Corn Kernels⠀
• 60g Quinoa (raw)⠀
• 100g Tomato Passata ⠀
• 1 x Garlic Clove (crushed)⠀
• 1 tsp Red Wine Vinegar⠀

For the quinoa, first, pour 60ml water in a medium saucepan and add the quinoa, corn, garlic, passata, taco seasoning, and season with salt. Cover and bring to a simmer over high heat. Reduce the heat to low and cook for 16-18 mins. Leave covered for 5 mins before serving.

To prepare the salad, dice your onion, tomato, and avocado, and mix with the rest of the greens. Then season with salt and pepper as desired, and add in the teaspoon of red wine vinegar.

And as for the meat, season the chicken then cook on medium heat for 4-5 mins each side until golden (the chicken won't be cooked through yet however). After that, mix chipotle in adobo sauce with ½ tbsp of water to create a glaze. Then reduce the heat and pour the glaze over the chicken while cooking for 1-2 mins. Check that each side is thoroughly cooked.

Now all that’s left is to assemble the dish on a plate and serve!

Sounds like we know what’s on the menu tonight! If you try this recipe, let us know how it goes! We would love to hear that you enjoy these delicious meals.

Know of any other easy, healthy and delicious dinners? Let us know in the comments below!

looks pretty complicated to me, but hey congrats to all the people who have all the ingredients lurking in their pantry...looks delicious!!

 

[Ricci]

Who has all these ingredients just sitting in their pantry, not me for sure. I am finding more and more that "everyday" recipes have ingredients that either I've never heard of or are so specialised that only cooks or chefs would know what to do with them.

 

[Vinylted]

Hmmm I'm still waiting for Allium & hot spice free recipes.... just saying,