Chicken and Quinoa Stir-fry

Nutrition per serving

Calories803 kcal
Protein74.4 g
Carbs72 g
Fats24.8 g
Saturated Fat11.8 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat4.3 g
Sugars7.6 g
Fiber12.5 g
Sodium396 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.