Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Vegetable Stock Pot(ContainsCelery, Sulphites)
Cajun Style Spice Mix
Chicken Mini Fillets
a) Pour the boiling water (see ingredients for amount) into a saucepan over high heat and stir in the stock pot until dissolved. b) Add the quinoa, stir well and cover with a lid. Lower the heat to medium and cook until the stock has been absorbed, 10-12 mins. Remove from the heat and leave the quinoa to finish cooking in its own steam, another 10 mins.
a) In a bowl, sprinkle half the cajun spice blend over the chicken ( be careful it's spicy!). b) Season with salt and drizzle on a splash of oil. c) Rub the flavours into the chicken. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!
a) Roughly chop the coriander (stalks and all). b) Halve the avocado, remove and discard the skin and stone. Chop into small chunks and pop into a large bowl. c) Zest and halve the lime. Add the zest to avocado. Squeeze on half the lime juice and stir together gently.
a) Heat a drizzle of oil in a frying pan over medium-high heat. When the pan is hot, add the chicken pieces and brown, 2 mins each side. b) Lower the heat to medium and cook the chicken, 8-10 mins. Turn every couple of minutes. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
a) Meanwhile, drain and rinse the black beans and sweetcorn in a sieve. b) Add these to the avocado and lime in the bowl.
a) When the quinoa is cooked add it to the avocado and bean mix. Stir together gently. Taste and season with salt and pepper. b) Share between your bowls. Top with the cajun spiced chicken. Finish with a sprinkling of coriander and a wedge of lime.