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Low FODMAP Peri Peri Chicken with Quinoa and Feta Salad
50 Min.Für 4Nutri-Score B€€
B
50 Min.
50 Min.Low FODMAP Peri Peri Chicken with Quinoa and Feta Salad
was Sie brauchen
Zutaten
chicken thighs (chopped)Fleisch1 kg
chicken stock cubeVorräte1 Stück
boiling waterGetränke200 ml
peri peri seasoningGewürze15 g
extra virgin olive oilVorräte30 ml
mixed quinoa (rinsed)Getreide180 g
butternut squash (cut into cubes)Obst & Gemüse1 Stück- pomegranate seedsObst & Gemüse90 g
- ground cuminGewürze5 g
- smoked paprikaGewürze5 g
feta cheese (crumbled)Milchprodukte100 g
lemon (juiced)Obst & Gemüse1 Stück- spring onion greens (chopped)Obst & Gemüse30 g
saltGewürze3 g
black pepperGewürze2 g
pro Portion
Nährwerte
673kcal
- Kohlenhydrate
- 44 g
- Eiweiß
- 51 g
- Fett
- 33 g
was Sie verwenden
Utensilien
Backofen
Bratpfanne
Stielkasserolle
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the butternut squash
- Preheat the oven to 180 °C.
- Chop the butternut squash into cubes and drizzle with olive oil.
- Roast until soft.
- Schritt 2
Cook the chicken
- Chop the chicken thighs and cook them in a pan over medium heat.
- Add the boiling water with the chicken stock cube and cook.
- Add the peri peri seasoning and cook until the chicken is cooked through.
- Schritt 3
Cook the quinoa
- In a separate saucepan, add the quinoa and boiling water.
- Cook until soft.
- Schritt 4
Make the quinoa salad
- In a large bowl, mix the quinoa, pomegranate, cumin, paprika, lemon juice, feta cheese, chopped spring onion greens, salt and pepper.
- Schritt 5
Assemble and serve
- Add the quinoa salad to the chicken and enjoy.