I stumbled upon this recipe when I was attempting to do the candida diet for health reasons (I literally went full out and got so many gluten-free and sugar-free items but then gave up on the diet 3 days in ;D). Now that whole thing is behind me but a modification of that recipe has become a household staple of ours.
It’s great for when you want something light and healthy-ish, but at the same time warming and filling.
This recipe makes a big batch, roughly 4-6 servings.
Ingredients
- 1 medium zucchini
- 1 small onion
- 3 garlic cloves
- 3 celery stalks
- 2 tbsp olive oil
- 500 g // 8 oz chicken breast
- 1,5 l // 4 cups chicken broth (i.e. 3 stock cubes + 1,5 l boiling water)
- 100 g // ½ cup quinoa
- ½ tsp chilli powder
- 1 tsp dried oregano
- salt & pepper
To serve:
- greek yogurt
- avocado, sliced or cubed
- lime wedges
- microgreens and/or chopped green onions
Instructions
- In a frying pan, cook medium size pieces of chicken until fully cooked. Leave to cool. Shred with a fork.
- In a large pot, heat up oil over medium heat. Add roughly chopped zucchini, celery stalks, and finely chopped onion and garlic. Cook for 5 about minutes.
- Add in uncooked quinoa, mix and cook for another few minutes. Add chicken broth and bring pot to a boil. *If you have leftover cooked quinoa, just toss that in instead. That’s actually how this came about.
- Add in shredded chicken and all the spices. Cook until the quinoa is done, about 15 minutes.
- Serve in a bowl with a heaping spoon of greek yogurt, half an avocado, and a handful of micro greens. Squeeze a wedge of lime on top and enjoy!
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