Chicken and vegetable pan-fry with quinoa and feta

Chicken and vegetable pan-fry with quinoa and feta: a quick one-pan recipe with chicken breast, courgette, pepper, quinoa, onion and real sheep's cheese.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 550 kcal per serving
• Protein: 45 g
• Fat: 20 g
• Carbs: 45 g

Ingredients

• 200 g chicken breast
• 1 courgette
• 1 onion
• 60 g quinoa
• 40 g sheep's cheese (feta)
• 1 tbsp olive oil
• 1 pepper
• Salt
• Pepper and ½ tsp paprika

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

1. Rinse the quinoa thoroughly in a sieve and cook according to the packet instructions. Pat the chicken breast dry and cut it into bite-sized pieces.
2. Wash or peel the courgette, red pepper and onion and chop them small. Roughly crumble the feta and set aside.
3. Heat the olive oil gently in a large frying pan and brown the chicken on all sides. Season with salt, pepper and sweet paprika.
4. Add the onion, pepper and courgette to the pan and cook for a few minutes until the veg is soft but still tender-crisp. Fold in the cooked quinoa and warm through briefly.
5. Taste the pan-fry and take it off the heat. Scatter the feta over the top so it melts slightly.
6. Serve hot, finished with a little extra pepper or a small splash of olive oil if you like.

Good to know

This kind of meal just hits the spot when you want something easy and satisfying. Everything goes into one pan, tastes fresh and savoury and is on the table without much effort.

Swaps

Quinoa → millet (similar minerals, naturally gluten-free); feta → goat's cheese (also provides protein and calcium); chicken breast → turkey breast (lean, with plenty of protein); olive oil → ghee (stable at high heat, no seed oils)

Allergens

Contains milk from the feta. Quinoa is naturally gluten-free; season mildly for children, and during pregnancy make sure the chicken is thoroughly cooked and the feta is made from pasteurised milk.