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

  1. In a frying pan, cook medium size pieces of chicken until fully cooked. Leave to cool. Shred with a fork.

  2. 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.

  3. 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.

  4. Add in shredded chicken and all the spices. Cook until the quinoa is done, about 15 minutes.

  5. 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!