Hoofdgerecht
Low FODMAP Peri Peri Chicken with Quinoa and Feta Salad
50 minVoor 4Nutri-Score B€€
B
50 min
50 minLow FODMAP Peri Peri Chicken with Quinoa and Feta Salad
wat je nodig hebt
Ingrediënten
chicken thighs (chopped)Vlees1 kg
chicken stock cubeVoorraadkast1 stuk
boiling waterDranken200 ml
peri peri seasoningKruiden en specerijen15 g
extra virgin olive oilVoorraadkast30 ml
mixed quinoa (rinsed)Granen180 g
butternut squash (cut into cubes)Groente en fruit1 stuk- pomegranate seedsGroente en fruit90 g
- ground cuminKruiden en specerijen5 g
- smoked paprikaKruiden en specerijen5 g
feta cheese (crumbled)Zuivel100 g
lemon (juiced)Groente en fruit1 stuk- spring onion greens (chopped)Groente en fruit30 g
saltKruiden en specerijen3 g
black pepperKruiden en specerijen2 g
per portie
Voedingswaarden
673kcal
- Koolhydraten
- 44 g
- Eiwitten
- 51 g
- Vetten
- 33 g
wat je gebruikt
Keukengerei
Oven
Koekenpan
Steelpan
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Cook the quinoa
- In a separate saucepan, add the quinoa and boiling water.
- Cook until soft.
- Stap 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.
- Stap 5
Assemble and serve
- Add the quinoa salad to the chicken and enjoy.