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Lemon quinoa with spinach, cherry tomatoes & chicken
Lemon quinoa with spinach, cherry tomatoes & chicken
824kcal Per person
47g Protein
65g Carbs
42g Fat
11g Fiber
Ingredients
- 3 ounces quinoa (84 g)
- ½ cube vegetable bouillon
- 3 ounces chicken breast (84 g)
- 1 ½ tablespoon olive oil (23 ml)
- 8 cherry tomatoes
- 1 clove garlic (5 g)
- 7 ounces spinach (196 g)
- 1 squeeze lemon juice (5 ml)
- 1 ½ ounce cheddar cheese, shredded (42 g)
Preparing this recipe
- Cook the quinoa with the bouillon cube according to the instructions on the package.
- Season the chicken breast on both sides with some pepper and salt.
- Heat half of the oil in a frying pan and cook the chicken breast until golden brown and cooked through, about 6 minutes per side.
- In the last few minutes, add the cherry tomatoes to the pan on high heat to roast them. Remove the chicken and tomatoes from the pan and keep warm under foil.
- Press the garlic clove.
- Heat the other half of the oil in the pan. Sauté the garlic for 1 to 2 minutes. Add the spinach and cook until wilted.
- Drain the cooked quinoa and stir in the cheese immediately along with the lemon juice. Then stir the spinach into the quinoa.
- Slice the chicken into pieces.
- Serve the lemon quinoa with spinach on a plate and place the roasted tomatoes and chicken slices on top.
Tip van FitChef
1. Garnish the lemon quinoa with fresh basil and a lemon wedge.
2. If you use a fresh lemon, grate a teaspoon of zest from the peel and stir it into the quinoa.
