Curry chicken with quinoa & asparagus
Curry chicken with quinoa & asparagus
672kcal Per person
36g Protein
85g Carbs
21g Fat
12g Fiber
Ingredients
- 3 ounces quinoa (84 g)
- 3 ounces chicken breast (84 g)
- 1 teaspoon curry powder (2 g)
- ½ zucchini
- 5 ounces asparagus (frozen) (140 g)
- 2 apricots, dried
- 1 clove garlic (5 g)
- 1 slice ginger
- 1 tablespoon olive oil (15 ml)
- ½ cube vegetable bouillon
- 3 ½ fluid ounce water (105 ml)
Preparing this recipe
- Prepare the quinoa according to the instructions on the package.
- Cut the chicken breast into cubes and season with curry powder, salt and pepper.
- Slice the zucchini into half-rings, cut the asparagus into pieces and chop the apricots into small pieces. Finely chop the garlic and grate the ginger.
- Heat the oil in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the chicken and cook for about 3-5 minutes, until golden brown on all sides. Remove the chicken from the pan and set aside.
- In the same pan, briefly sauté the ginger. Add the zucchini and asparagus and cook for 3-4 minutes until the vegetables are tender.
- Add the bouillon cube, water and apricots. Bring to a boil, then add the chicken back in. Let the stew simmer for 5-7 minutes, until the chicken is cooked through and the asparagus is tender but still firm.
- Serve the stew with the quinoa and season with extra salt and pepper to taste.
Tip van FitChef
1. Lightly toast the quinoa before cooking to enhance its nutty flavor, which pairs perfectly with the curry and vegetables.
2. Garnish with fresh cilantro.
