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:
- Preheat oven to 180° (fan oven)
- Even lay the quinoa out in a lightly greased baking dish
- Top with uncooked peppers, onions and raw chicken
- Mix sauce of choice with light soya sauce, minced ginger, chilli and stock, then evenly pour over the ingredients in baking dish
- Bake for around 45 minutes (check half way through and stir)
- Add cashews 5 minutes before the end or toast them in pan and add later
- 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