Sweet & sour chicken with quinoa
Sweet & sour chicken with quinoa
709kcal Per person
36g Protein
93g Carbs
21g Fat
12g Fiber
Ingredients
- 2 ounces pineapple chunks (frozen) (56 g)
- 3 ounces quinoa (84 g)
- 3 ounces chicken breast (84 g)
- 1 bell pepper
- 1 carrot
- 2 ounces corn (56 g)
- 1 tablespoon olive oil (15 ml)
- 1 tablespoon soy sauce (15 ml)
- 1 tablespoon vinegar (15 ml)
- ½ tablespoon honey (10 g)
- 1 teaspoon tomato paste (7 g)
- 2 tablespoons water (30 ml)
Preparing this recipe
- Let the pineapple chunks thaw for a while.
- Prepare the quinoa according to the instructions on the package.
- Cut the chicken into cubes. Dice the bell pepper and slice the carrot thinly. Rinse the corn with cold water and drain.
- Heat the oil in a frying pan over medium heat. Add the chicken and cook until it is golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, cook the bell pepper and carrot until they begin to soften, about 5-7 minutes.
- Add the pineapple, corn, soy sauce, vinegar, honey, tomato paste and water and stir well. Bring to a boil and let simmer for 3-5 minutes. If needed, add a dash more water.
- Add the chicken back to the pan and heat for another 2-3 minutes.
- Serve the sweet and sour chicken over the quinoa.
Tip van FitChef
Garnish with fresh cilantro.
