Spicy chicken and pepper stew with herb quinoa

  • serves 4
  • Easy

A super quick and easy chicken and pepper stew for the whole family, served with a herbed quinoa. Packed full of veggies and beans, it's also a nice healthy tea option - at just over 300 calories per portion.



  • onion 1, diced
  • olive oil spray
  • red chilli 1, diced and seeded
  • chopped tomatoes 400g tin
  • pinto beans 400g tin, drained and rinsed
  • hot smoked paprika 1 tsp
  • quinoa 200g
  • green pepper 2, cut into cubes
  • skinless chicken breasts 2, cubed
  • parsley a small bunch, roughly chopped
  • coriander a small bunch, roughly chopped
  • dill chopped to make 2 tbsp
  • mint chopped to make 2 tbsp
  • lime 1, ½ juiced and ½ cut into wedges


  • 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.

Nutritional Information

  • Kcals 355
  • Carbs 48.7g
  • Protein 30.1g
  • Fat 4.5g
  • Salt 0.3g
  • Fibre 3.9g