Check out the latest recipe from Ness’s blog, Mums in the Kitchen!
Here’s a fantastic, healthy, tasty and easy weeknight meal. It’s full of veges and my kids loved it. You could add some fresh or dried herbs, or sprinkle with a bit of parmesan before serving. The best thing is, it’s really filling, but comes in at just 317 calories per serve. Mix it up with sausage instead of chicken – delicious!
Get your veges from Charlie’s!
Ingredients (serves 4)
olive oil spray
400g chicken breast, sliced
1 brown onion, diced
1 clove garlic, crushed
1 tablespoon tomato paste
150g red capsicum, diced
1 cup mushrooms, sliced
400g tin diced tomatoes
1 carrot, grated
100g quinoa
1 cup vegetable stock
Method
Bring vegetable stock to a boil over medium heat. Add quinoa and simmer, covered, for about 15 minutes, or until water is absorbed and curly “tails” appear on the grains.
Meanwhile, heat a medium saucepan or frying pan over medium heat. Spray with olive oil. Add onion and garlic and cook for a few minutes, until soft. Add chicken and cook until browned. Add tomato paste and stir through with capsicum, mushrooms, tomatoes and carrot. Cook for a further 5 minutes, until vegetables are soft.
Mix through the quinoa and serve.
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