Lemon chicken with veges and quinoa

Author: Niki Bezzant - Founding Editor

Photographer: Devin Hart

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Serves: 4

Time to make: 30 mins

Ingredients

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1 cup quinoa

1 cup liquid no-added-salt chicken stock

⅓ cup lemon juice

2 tablespoons liquid honey

1 teaspoon cornflourcornstarchX

½ cup water

500g skinless chicken breast fillets, thinly sliced

1 tablespoon garlic-flavoured oil

4 cups fresh or frozen stir-fry vegetable mix (eg. capsicum, mushrooms, broccoli and beans)

3 spring onions, sliced

Instructions

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1 Cook quinoa following packet directions in the chicken stock and set aside. Combine lemon juice, honey, cornflour and water in a jug and stir to combine well and make a sauce.

2 Heat a wok or large pan over a high heat. Add oil. Stir-fry chicken in batches for 2-3 minutes or until golden.

3 Return all chicken to pan and add vegetables. Add sauce mixture and simmer for 5 minutes or until slightly thickened. Add spring onions.

4 Serve chicken and vegetables with quinoa. Garnish with extra spring onions.

Variations

Make it gluten free: Check stock and cornflour are gluten free.

Nutrition Info (per serve)

Calories 418 cal

Kilojoules 1750 kJ

Protein 38 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 16 g

Dietary fibre 7 g

Sodium 120 mg

Calcium 100 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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