Ingredients

• 4 skinless chicken breasts
• 140g quinoa
• 400g of drained pinto beans
• 1 tbsp olive oil
• 1 chopped onion
• 2 chopped red peppers
• 3 tbsp chipotle paste
• 800g of tinned chopped tomatoes
• 2 chicken stock cubes
• Handful of chopped coriander
• 1 lime

Instructions

1. Heat olive oil on a medium heat in a deep pan and add the onion and peppers and cook for 2-3 minutes.
2. Then add the chipotle paste and the tinned chopped tomatoes.
3. Add the chicken breast and add just enough water to cover the chicken by 1cm and then bring down the heat to let the mixture simmer. Cook for around 20 minutes until the chicken is cooked right through.
4. Add boiling water to a separate saucepan along with stock cubes. Pour in the quinoa and heat for around 12 minutes.
5. Add the pinto beans and cook for a further 3 minutes. Drain the quinoa and add in the coriander and squeeze the lime juice in - mix and place to one side.
6. Serve the chicken with the quinoa and cover with the tomato sauce from the pan.