
High-protein chicken and vegetable pan with quinoa: spicy chicken, broccoli, courgette, pepper and quinoa cooked in stock, finished with lemon and ghee.
You’ll need: frying pan · chopping board · knife
A dish like this keeps things simple: warm, spicy, uncomplicated. Pleasantly satisfying, and it still feels light.
Chicken breast fillet → turkey breast fillet (similar protein content, usually a little leaner) Quinoa → millet (a side that also contains minerals) Vegetable stock → bone broth or homemade stock (fuller flavour, often fewer additives) Ghee → olive oil or avocado oil (also good for frying)
The recipe is naturally egg-free and nut-free; ghee usually contains only traces of milk protein, but that matters for very sensitive people, and during pregnancy it's important that the chicken is cooked through. Contains: milk.
Quinoa provides complex carbohydrates, fibre and minerals such as magnesium, iron and potassium. For a pseudocereal, its protein content is decent too.
Red pepper contains lots of vitamin C as well as carotenoids. The exact amount varies with ripeness and storage.
Broccoli provides fibre, folate and vitamin C, but it can cause bloating if your gut is sensitive.
Turmeric brings colour and plant compounds such as curcumin. In a dish like this, I see it mainly as an aromatic addition that also gives the quinoa a golden colour.
Mostly, yes – it brings freshness and acidity to the dish. It also provides some vitamin C, although the amount in a small squeeze stays modest.