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

More weights & measures

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

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 418cal

Kilojoules 1750kJ

Protein 38g

Total fat 9g

–Saturated fat 2g

Carbohydrates 50g

–Sugars 16g

Dietary fibre 7g

Sodium 120mg

Calcium 100mg

Iron 4mg

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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