Mediterranean vegetable, chicken and quinoa casserole
(Serves 4)
Ingredients: 2 large chicken breasts
2 cups of cooked quinoa
4 serves of black pitted olives
1 cup of chopped spring onion
1/4 cup of fresh parsley
1 can of diced tomatoes
2 cups of sliced mushrooms
1 large green capsicum
1 tablespoon of olive oil
Dried oregano and basil
Method: Chop all of the vegetables and the chicken into small pieces. Fry all vegetables except the tomatoes in the olive oil on a stove-to-oven dish, and cook until tender and the chicken has browned. Add the tomatoes, herbs and a bit of water and bake on a medium heat (about 160 degrees Celsius) until the chicken has begun to fall apart (this will take about 90 minutes). Serve on top of the cooked quinoa and sprinkle with the fresh parsley.
Nutritional info: Calories: 340 Fat: 7.4g Protein: 39.4g (35.2g net) Carbs: 26.8g Sugar: 5.2g Fibre: 4.2g
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