Chicken, Quinoa & Spinach Suhoor Bowl

Per serving

Calories

661

Protein

58 g

Carbs

51 g

Fat

25 g

Fibre

9 g

Vitamins and minerals, % of a day’s needs

• Iron36%
• Vitamin D1%
• B1213%
• Zinc34%
• Magnesium58%
• Omega-327%
• Calcium14%
• Potassium37%
• Vitamin C39%
• Riboflavin44%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 300 g Chicken breast
• 140 g Quinoa
• 120 g Fresh spinach
• 200 g Cherry tomatoes
• 30 ml Olive oil
• 2 Garlic cloves
• 20 ml Lemon juice
• 1 tsp Ground cumin
• 1 tsp Salt
• 0.5 tsp Black pepper

Method

1. 1

   Rinse the 140g of quinoa in a sieve under cold water for 30 seconds to wash off its bitter coating. Slice the 300g of chicken breast into strips, halve the 200g of cherry tomatoes and mince 2 garlic cloves.

2. 2

   Put the rinsed quinoa in a pan with 300ml of water and a half teaspoon of salt, bring to the boil over high heat, then cover, reduce to low and cook for 14 minutes, until the grains have uncoiled and taken up the water.

3. 3

   While the quinoa cooks, heat 15ml of olive oil in a wide pan over medium-high heat and sear the chicken strips for 6 minutes, turning once, until golden outside and opaque all the way through.

4. 4

   Add the garlic, the halved cherry tomatoes and 1 teaspoon of ground cumin and cook over medium heat for 2 minutes, then fold in the 120g of fresh spinach and cook for 1 minute more, until the leaves have just wilted.

5. 5

   Fork the cooked quinoa through the pan, dress with 20ml of lemon juice, the last 15ml of olive oil, a half teaspoon of salt and a half teaspoon of black pepper, and divide between 2 bowls.