Mexican Chicken Stew with Beans & Quinoa

Mexican Chicken Stew with Beans & Quinoa

This feisty dish is perfect for munching after an intense workout thanks to a hearty helping of protein and tasty carbs to help you recover!

Quick Facts

336 Calories
44g Protein
34.7g Carbs
6g Fat
25m Time
4 Serves

Perfect For

Getting Lean


  • 4 skinless chicken breasts
  • 1 tbsp. olive oil
  • 1 onion - sliced
  • 2 red peppers - deseeded and chopped
  • 3 tbsp. chipotle paste
  • 2 x 400g cans chopped tomatoes
  • 140g quinoa
  • 2 chicken stock cubes
  • 1 x 400g can pinto beans - drained
  • Small bunch coriander - most chopped, a few leaves left whole
  • Juice 1 lime
  • 1 tbsp. sugar
  • Natural yogurt to serve
Serves: 4
Calories: 336
Fat: 6g
Sat Fat: 0.9g
Carbs: 34.7g
Fibre: 4.1g
Protein: 44g


  1. Heat the oil in a deep frying pan and fry the onions and peppers until soft.
  2. Stir in the chipotle then add the tomatoes.
  3. Add a full tin of water and bring the mix to a gentle simmer.
  4. Add the chicken breast fillets and cook for 20 minutes, turning occasionally.
  5. Meanwhile, bring a large pot of water to the boil with the stock cubes.
  6. Drain and stir in the coriander.
  7. Now, lift the chicken out of the pan and shred using two forks.
  8. Stir back into the sauce, add the sugar and mix well.
  9. Serve with the quinoa, yogurt and a scattering of whole coriander leaves.

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