Chicken and Quinoa Stir-fry

Nutrition per serving

Calories612 kcal
Protein56.1 g
Carbs53.3 g
Fats20.4 g
Saturated Fat10.5 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat3.1 g
Sugars7.4 g
Fiber10.5 g
Sodium322 mg


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
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.