About the Recipe
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Ingredients
🧂 Ingredients
Main:
500g boneless chicken breast or thighs, cut into cubes
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 inch ginger, grated (optional, for flavor)
1 carrot, diced
1 bell pepper, chopped
1 tomato, chopped (or ½ cup crushed tomatoes)
½ cup quinoa, rinsed
3 cups chicken broth (or water + 1 cube bouillon)
Spices & Seasoning:
½ tsp turmeric powder
1 tsp cumin powder
½ tsp black pepper
1 tsp chili flakes (optional)
1 tsp salt, adjust to taste
½ tsp mixed herbs (or thyme/oregano)
Optional Add-ins:
½ cup spinach or kale, chopped
½ cup boiled chickpeas (for extra plant protein)
1 tbsp lemon juice for brightness
Preparation
🔥 Instructions
Sear the chicken
Heat olive oil in a pot.
Add chicken cubes, salt, pepper, and turmeric.
Sear until lightly golden (about 4–5 minutes). Remove and set aside.
Build the base
In the same pot, add onion and sauté until translucent.
Add garlic, ginger, carrot, and bell pepper → cook for 2–3 minutes.
Add cumin, chili flakes, and herbs → stir until fragrant.
Add tomato and quinoa
Stir in chopped tomato and cook till soft.
Add rinsed quinoa and mix well with the veggies.
Add broth & chicken
Pour in chicken broth, add the seared chicken back.
Stir, cover, and simmer on low heat for 20–25 minutes, until quinoa is cooked and stew thickens.
Finish
Add spinach or kale (if using) in the last 5 minutes.
Adjust salt, pepper, and add lemon juice before serving.
🍽️ Serving Suggestions
Enjoy it as a standalone meal (it’s balanced on its own).
Add a side of roasted veggies or boiled eggs for more protein.
Top with fresh coriander or a spoon of Greek yogurt for creaminess.
⚡ Macros (approx. per serving)
Calories: 400–450 kcal
Protein: 35–40g
Carbs: 25–30g
Fat: 12–15g