30-MINUTE MAINS

Take on the midweek rush

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CHICKEN & AVOCADO WITH SNOW PEA & QUINOA SALAD

SERVES 4 PREP 10 MINS COOK 20 MINS

• 600g chicken thigh fillets

• 1 cup tri-coloured quinoa, rinsed

• 300g snow peas, trimmed

• 250g punnet cherry tomatoes, halved

• 100g mixed salad leaves

• 1 avocado, sliced

DRESSING

• 4 green onions, trimmed, chopped

• ¼ cup olive oil

• 1 tsp finely grated orange rind

• ¼ cup orange juice

• 1 tbsp white wine vinegar

1 DRESSING Combine all ingredients in a jug. Season with salt and pepper. Mix well.

2 Heat an oiled grill plate over a medium-high heat. Add chicken. Cook for 3-5 mins on each side, or until cooked. Remove. Cut into 3cm pieces. Place in a bowl with half the dressing.

3 Meanwhile, cook quinoa according to packet directions. Place in a bowl. Cool.

4 Place peas in a heatproof bowl. Cover with boiling water. Stand for 1 min. Drain. Rinse under cold water. Drain well.

5 To serve, combine quinoa with peas, tomatoes, salad leaves and remaining dressing. Top with chicken and avocado.

CHICKEN & WHITE BEAN BURRITOS WITH HERB DRIZZLE

SERVES 4 PREP 15 MINS COOK 15 MINS

Chicken mixture

• 600g chicken breast fillets, thinly sliced

• 1/3 cup olive oil

• 1 red onion, finely chopped

• 2 x 400g cans white beans, drained, rinsed

• 375g jar mild tomato salsa

To serve

• 8 tortilla wraps

• 1 cup grated tasty cheese

• 120g mixed salad leaves

Salsa Verde