This recipe is high in protein and fat, with a low amount of carbs and a good hit of fibre. This combination makes it a great rest day option.
Health Benefits
Brocolli is a great source of vitamin k, potassium, iron and vitamin c
Expert Tips
Serve with some roast potatoes for an extra hit on carbs on a training day.
Equipment
Pot
Oven
Casserole dish
Ingredients
1Head of broccolichopped
2tbspExtra virgin olive oil
1Red onion(diced)
1Onion
3cloveGarlic(crushed)
75gQuinoa
½tbspOregano(dried)
4handfulBaby spinach
400mlCoconut milk
4Chicken breast
80gCheddar cheese(grated)
1Tin of tomatoes
1tspSalt
4
Instructions
Set oven to 200°C.
Boil the quinoa in roughly 200ml water (with or without a stock cube).
Fry onions and garlic with a little salt and olive oil for 2-3 minutes until the onions start to turn brown.
Add in the chopped chicken and spices then stir, cook for 5 minutes.
Add in the chopped peppers and mushrooms, cook for 3-4 minutes then add in the chopped tomatoes.
When the vegetables and chicken are almost cooked add in the coconut milk and when that begins to simmer add in the quinoa and stir well.
Add in the spinach and let it wilt down.
The last step is putting the mixture into a casserole dish, spread out evenly, then add the chopped broccoli and red onion on top with some cheddar cheese, then place in the oven for 10-15 minutes until the broccoli begins to turn brown.
Notes
1 portion of "Chicken Broccoli Quinoa Bake" is equivalent to 455g.