Chicken and Quinoa Stir-fry
Nutrition per serving
Calories | 803 kcal |
Protein | 74.4 g |
Carbs | 72 g |
Fats | 24.8 g |
Saturated Fat | 11.8 g |
Monounsaturated Fat | 4.8 g |
Polyunsaturated Fat | 4.3 g |
Sugars | 7.6 g |
Fiber | 12.5 g |
Sodium | 396 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.