Ingredients
Scale
1/2 cup of quinoa (85 g)
One tablespoon of olive oil
One medium-sized courgette
A handful of baby spinach
200 g of chicken fillet
Salt
A bit of chicken stock
Herbs of choice
Instructions
Method:
- Rinse the quinoa, put it in the pot and pour a full cup of water over it.
- While the quinoa is cooking, fry the courgettes chopped into rounds on 1 tablespoon of olive oil.
- After 5 minutes, add the diced chicken, that you have
salted beforehand, into the pan. Add a bit of chicken stock or water and let it simmer over medium heat. - Finally, add spinach into the pan, and let it wilt. Add more salt, if needed. When the quinoa is cooked, add 1 tablespoon of olive oil. When the courgettes and chicken are ready (20 – 30 minutes), add cooked quinoa to the pan and add your spices of choice.
This can be served both hot and cold.
Notes
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
- Cook Time: 30 mins