Chicken and Quinoa Stir-fry

Nutrition per serving

Calories 611 kcal
Protein 56.1 g
Carbs 53.3 g
Fats 20.4 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
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Login Coconut Oil
Login Green Onions/Spring Onions or Scallions (including tops and bulb)
Login Red Bell Pepper (capsicum)
Login Courgette (Zucchini)
Login Chicken Breast
Login Sweet Smoked Paprika
Login Feta Cheese
Login Parsley
Login Lemon
Login Quinoa


1.     Cut chicken breast into 1cm thick slices. De-seed and finley 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.


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