Olive Magazine

Spicy chicken and pepper stew with herb quinoa

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

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.

Nutrition:
NutrientUnit
kcal355
fat4.5g
saturates0g
carbs48.7g
sugars0g
fibre3.9g
protein30.1g
salt0.3g
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Ingredients

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

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.

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