Spicy chicken and pepper stew with herb quinoa
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 1 oniondiced
- olive oil spray
- 1 red chillidiced and seeded
- 400g tin chopped tomatoes
- 400g tin pinto beansdrained and rinsed
- 1 tsp hot smoked paprika
- 200g quinoa
- 2 green peppercut into cubes
- 2 skinless chicken breastscubed
- a small bunch parsleyroughly chopped
- a small bunch corianderroughly chopped
- chopped to make 2 tbsp dill
- chopped to make 2 tbsp mint
- 1 lime½ juiced and ½ cut into wedges
Nutrition: per serving
- kcal355
- fat4.5g
- saturates0g
- carbs48.7g
- sugars0g
- fibre3.9g
- protein30.1g
- salt0.3g
Method
step 1
Fry the onion in a spray of olive oil for 3 minutes then add the chilli. Cook for 1 minute, then add the tomatoes, 200ml water, beans, paprika and season. Simmer for 10 minutes. Boil the quinoa in salted water for 10-15 minutes, then drain.
step 2
Add the green pepper and chicken to the stew and cook for 10 minutes. Mix the quinoa with most of the herbs and a squeeze of lime juice. Scatter with the rest of the herbs and serve with lime wedges.
