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Low FODMAP Peri Peri Chicken with Quinoa and Feta Salad
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Low FODMAP Peri Peri Chicken with Quinoa and Feta Salad

50 minPara 4Nutri-Score B€€
de @ellas.eats_1 importación0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken thighs (chopped)Carne1 kg
  • chicken stock cubeDespensa1 pieza
  • boiling waterBebidas200 ml
  • peri peri seasoningEspecias15 g
  • extra virgin olive oilDespensa30 ml
  • mixed quinoa (rinsed)Cereales180 g
  • butternut squash (cut into cubes)Frutas y verduras1 pieza
  • pomegranate seedsFrutas y verduras90 g
  • ground cuminEspecias5 g
  • smoked paprikaEspecias5 g
  • feta cheese (crumbled)Lácteos100 g
  • lemon (juiced)Frutas y verduras1 pieza
  • spring onion greens (chopped)Frutas y verduras30 g
  • saltEspecias3 g
  • black pepperEspecias2 g

por ración

Nutrición

673kcal

Carbohidratos
44 g
Proteínas
51 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Sartén
  • Cazo
  • Bol

paso a paso

Preparación

  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.
    Paso 1

  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.
    Paso 2

  3. Cook the quinoa

    • In a separate saucepan, add the quinoa and boiling water.
    • Cook until soft.
    Paso 3

  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.
    Paso 4

  5. Assemble and serve

    • Add the quinoa salad to the chicken and enjoy.
    Paso 5
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