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Corn and Quinoa Tamale, Grilled Vegetable Salsa and Marinated Grilled Chicken

Mexican barbecue featuring spiced cornmeal parcels, lime and honey marinated chicken thighs, and a charred vegetable chunky salsa.

HealthyChickenDinnerMexicanBarbecueQuinoa
Estimated Nutrition
Calories
546.1
kcal / serving
2184.4 kcal total
Carbs
26.7g
per serving
106.8 g total
Fat
35.6g
per serving
142.4 g total
Protein
29.7g
per serving
118.8 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
30
ml
Natural Yoghurt
for marinade
Fruits
1
piece
Lime
juice and zest for marinade
1
piece
Lime
juice only for salsa
GrainsCereals
1
tbsp
Quinoa
lower amount of range
Liquids
200
ml
Apple Juice
Meat
4
piece
Chicken Thighs
large
NutsSeeds
1.25
ml
Smoked Paprika
for marinade
3
piece
Garlic
cloves, finely chopped for tamale
2.5
ml
Lemon Thyme
leaves
1
piece
Chipotle Chilli
dried, seeds removed, finely chopped
1
1
Salt
to taste
1
1
Black Pepper
to taste
0.5
piece
Garlic
clove for salsa
0.5
handful
Mint
fresh, chopped
0.5
handful
Coriander
fresh, chopped
0.5
handful
Basil
fresh, chopped
OilsFats
60
ml
Olive Oil
for tamale
45
ml
Olive Oil
for salsa
Other
5
ml
Honey
for marinade
Vegetables
4
piece
Sweetcorn
on the cob with husks on
1
piece
Onion
finely chopped for tamale
0.5
piece
Red Pepper
for salsa
1
piece
Cucumber
for salsa
0.25
piece
Red Onion
small, for salsa
1
piece
Tomato
for salsa

Method

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