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Name: Mexican chicken stew with quinoa and beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 tablespoon olive oil; 1 onion; 2 red peppers; 3 tablespoons of paprika; 2 tins of chopped tomato; 4 chicken breasts; 140 g of quinoa; 2 chicken stock cubes

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INGREDIENTS

1 tablespoon olive oil
1 onion
2 red peppers
3 tablespoons of paprika
2 tins of chopped tomato
4 chicken breasts
140 g of quinoa
2 chicken stock cubes

INSTRUCTIONS

1. Heat the oil in a frying pan and fry the onions until softened

2. In a saucepan mix the tinned tomatoes, one full tin of water and the paprika and heat gently. Stir in the fried onions. Add the 4 chicken breasts and gently simmer for 20

Minutes, turning the chicken occasionally

3. Bring a saucepan of water to the boil with the stock cubes. Add the quinoa and cook for 15 minutes.

4. Lift the chicken onto a board and shred each breast. Stir back into the sauce and season to taste

NOTES

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Nutrition

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Serving Size: 1 (963g)
Recipe Makes: 1

Calories: 667
Calories from Fat: 90 (13%)

Amt Per Serving		% DV

	Total Fat 10.1g	13 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 1.9g
Cholesterol 273.8mg		84 %
Sodium 320.8mg		11 %
Potassium 1866.4mg		49 %
Total Carbohydrate 24.6g		7 %
	Dietary Fiber 6.9g	27 %
	Sugars, other 17.8g
Protein 112.6g		161 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 667

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