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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
Ingredients
- 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
Cook/Prep:25m
Serves: 4Calories: 336
Fat: 6g
Sat Fat: 0.9g
Carbs: 34.7g
Fibre: 4.1g
Protein: 44g
Method:
- Heat the oil in a deep frying pan and fry the onions and peppers until soft.
- Stir in the chipotle then add the tomatoes.
- Add a full tin of water and bring the mix to a gentle simmer.
- Add the chicken breast fillets and cook for 20 minutes, turning occasionally.
- Meanwhile, bring a large pot of water to the boil with the stock cubes.
- Drain and stir in the coriander.
- Now, lift the chicken out of the pan and shred using two forks.
- Stir back into the sauce, add the sugar and mix well.
- Serve with the quinoa, yogurt and a scattering of whole coriander leaves.
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