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Quinoa Chicken Skillet with Garden Vegetables
1'
Not included in this recipe
Treenut
Peanuts
Fish
Crustaceans
No Allergen Information
Ingredients
Servings
-
6 Portions
+
Onion, finely chopped
1 Medium Onion, finely chopped
Garlic, crushed
2 Cloves Garlic, crushed
Sunflower oil
1 tablespoon Sunflower oil
Green bell pepper, chopped
1 large Green bell pepper, chopped
Chicken breast, cubed
1 large Chicken breast, cubed
Quinoa, rinsed
2 cups Quinoa, rinsed
Maggi® Chicken Bouillon
2 Maggi® Chicken Bouillon
Hot Water
4 cups Hot Water
zucchinis
2 Mediums zucchinis
Cherry tomatoes, halved
1 cup Cherry tomatoes, halved
Lemon juice
1 teaspoon Lemon juice
Quinoa Chicken Skillet with Garden Vegetables
Nutri value
| Carbohydrates | 47.8 g |
| Energy | 366 kcal |
| Fat | 13.51 g |
| Protein | 14.47 g |
| Fiber | 6.29 g |
| Sodium | 823.58 g |
| Sugar | 4.02 g |
Instructions
4 Steps
35'
Total
5'Preparation
35'Cooking
0'Waiting
Step by step
1 of 4
0'
Step 1
In a large skillet, sauté onions and garlic in sunflower oil until soft. Add peppers and chicken pieces and cook together until the chicken is fully done.
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2 of 4
1'
Step 2
Add quinoa, MAGGI® Chicken Bouillon, and mix together. Add water and simmer over medium heat for 10 mins until the quinoa is half-cooked.
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3 of 4
0'
Step 3
Stir in zucchini and tomatoes. Cover and allow to cook for another 8-12 mins until the quinoa is fully cooked and tender.
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4 of 4
0'
Step 4
Transfer to a serving plate and squeeze lemon juice on top before serving.
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Quinoa Chicken Skillet with Garden Vegetables
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