Chicken and Quinoa Stir-fry
Nutrition per serving
| Calories | 612 kcal |
| Protein | 56.1 g |
| Carbs | 53.3 g |
| Fats | 20.4 g |
| Saturated Fat | 10.5 g |
| Monounsaturated Fat | 3.7 g |
| Polyunsaturated Fat | 3.1 g |
| Sugars | 7.4 g |
| Fiber | 10.5 g |
| Sodium | 322 mg |
Ingredients
| Coconut Oil | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Red Bell Pepper (capsicum) | |
| Courgette (Zucchini) | |
| Chicken Breast | |
| Sweet Smoked Paprika | |
| Feta Cheese | |
| Parsley | |
| Lemon | |
| Quinoa |
1. Cut chicken breast into 1cm thick slices. De-seed and finely dice red pepper. Finely slice spring onions. Dice the courgette and roughly chop the parsley leaves.
2. Heat coconut oil in a wok with medium to high heat.
3. Add the spring onions, red pepper and courgette and stir-fry for 2–3 minutes or until the vegetables are just starting to soften.
4. Increase the heat to high and add the chicken, along with the paprika and a little salt and pepper. Fry for a further 3–4 minutes or until the chicken is just cooked.
5. Prepare quinoa according to packet instructions and then stir in the quinoa to the wok and fry for a minute or so, until it is warmed through.
6. Plate the chicken and quinoa stir-fry. Top with crumbled feta, chopped parsley and a squeeze of lemon juice to taste.