Hi Nutribloomers!

It has been a while since I have uploaded a recipe and this I must admit is not fully mine, it is one my boyfriend has been using and tweaking from a couple of websites and then I have ‘made it my own’ as us Nutritionists do.

I often get asked for lunch ideas and I am planning a mini ‘food prep’ series soon but for now this is one of my favourites, so grab a baking dish and get started. (I have even included the nutrition information too!)

 

 

Ingredients (4 servings):

150g Quinoa

450g free range chicken breasts (for veggies halloumi or tofu)

1 red or yellow pepper

1 red onion

2cm ginger

1/2 red chilli

1 tbsp light soya sauce

50g hoisin or oyster sauce

80g cashew nuts

200 ml chicken or vegetable stock

 

Method:

1. Preheat oven to 180° (fan oven)
2. Even lay the quinoa out in a lightly greased baking dish
3. Top with uncooked peppers, onions and raw chicken
4. Mix sauce of choice with light soya sauce, minced ginger, chilli and stock, then evenly pour over the ingredients in baking dish
5. Bake for around 45 minutes (check half way through and stir)
6. Add cashews 5 minutes before the end or toast them in pan and add later
7. Serve with green veggies – my favourites are brocolli or avoacado and then drizzle some chilli oil on top

 

 

 

Approx Nutrition (per serving):

Energy Kcal	Fat	Saturated Fat	Carbohydrate	Sugars	Protein	Salt
548	15	3	48	23	49	1.2

 

Let me know how you get on and tag me in any photos you may have x