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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 minServes 4Nutri-Score B€€
from @ellas.eats_1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (chopped)Meat1 kg
  • chicken stock cubePantry1 piece
  • boiling waterBeverages200 ml
  • peri peri seasoningSpices15 g
  • extra virgin olive oilPantry30 ml
  • mixed quinoa (rinsed)Grains180 g
  • butternut squash (cut into cubes)Produce1 piece
  • pomegranate seedsProduce90 g
  • ground cuminSpices5 g
  • smoked paprikaSpices5 g
  • feta cheese (crumbled)Dairy100 g
  • lemon (juiced)Produce1 piece
  • spring onion greens (chopped)Produce30 g
  • saltSpices3 g
  • black pepperSpices2 g

per serving

Nutrition

673kcal

Carbs
44 g
Proteins
51 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Frying pan
  • Saucepan
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 2

  3. Cook the quinoa

    • In a separate saucepan, add the quinoa and boiling water.
    • Cook until soft.
    Step 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.
    Step 4

  5. Assemble and serve

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