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Zingy, peppery chicken cooked on a bed of fluffy quinoa with broccoli, sweet peas and garlicky spinach, all in one pot. It's bright, fresh and full of flavour, with hardly any washing up.
1.
Season the chicken with half the herbs, garlic powder and pepper
2.
Heat the oil in a large, deep lidded pan over a medium-high heat. Brown the chicken for 3 minutes on each side, then lift it out onto a plate.
3.
Add the quinoa, stock, lemon zest and the remaining herbs, garlic powder and pepper to the pan. Stir and bring to the boil.
4.
Sit the chicken on top, cover and simmer on a low heat for 10 minutes.
5.
Scatter the broccoli over the top, cover again and cook for another 5 minutes, until the quinoa is tender and the chicken is cooked through with no pink meat.
6.
Lift out the chicken. Stir the peas, spinach and lemon juice into the quinoa, then cover for 3 minutes until the peas are hot and the spinach has wilted.
7.
Slice the chicken, return it to the pan and serve.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Freeze individual portions for up to 3 months, defrost overnight in the fridge and reheat until piping hot.
Tip
Lower carb: Halve the quinoa and stock, and add 2 diced courgettes with the broccoli.
Cost-saving tips
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