Weeknight dinners can be hectic, and one-pot meals make them considerably easier. This recipe combines chicken, quinoa and plenty of vegetables in a single pot, giving you a satisfying meal in around 40 minutes.
Ingredients
- 600 g boneless, skinless chicken breast, diced
- 2 tbsp olive oil
- 170 g quinoa, rinsed and drained
- 1 medium onion, diced
- 1 large carrot, chopped
- 2 garlic cloves, minced
- 500 ml reduced-salt chicken stock
- 1 tsp paprika
- 2 tsp Italian seasoning
- 1 lemon, juice and zest
- 250 g frozen cauliflower rice
- 140 g frozen peas
- 60 g baby spinach, chopped
- 125 g plain Greek yoghurt
- Salt and pepper to taste
Method
- Heat a casserole dish or large pan over a medium heat. Add the olive oil and allow it to heat. Add the chicken in a single layer and brown on all sides. Remove from the pan and set aside.
- Add the onion and carrot and cook for 1–2 minutes until slightly softened. Add the garlic and cook for another minute.
- Add the quinoa and stir to coat it in the oil. Pour in the chicken stock and return the chicken to the pan. Add the seasonings, lemon juice and lemon zest. Cover and cook for 15 minutes, or until the quinoa is tender.
- Add the frozen cauliflower rice, frozen peas and spinach. Stir, cover and cook for another 5 minutes.
- Stir in the Greek yoghurt and season with salt and pepper.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.