Chicken & Vegetable Stir-Fry with Quinoa & Olives

Meal
Chicken & Vegetable Stir-Fry with Quinoa & Olives

A healthy and filling (and totally delicious) lunch that’s as easy to eat at school or work as it is to eat at home! Packed with protein, whole carbs, fiber, healthy fats, antioxidants and nutrients, it will keep your body and mind fueled for the afternoon

Photos

Ingredients
Ingredients

Ingredients

  • Serves 3
  • 270g chicken breast
  • 1/2 cup dry quinoa (1+ 1/2 cup cooked)
  • 30 kalmata olives (purple olives)
  • 450g zucchini
  • 300g red bell peppers
  • 1/2 medium onion
  • oregano
  • lemon, salt and pepper

Steps

  1. Cook quinoa
  2. Chop the onion into fine pieces and add to a frying pan.
  3. Cut the chicken breast meat into small pieces and add to the pan along with the onion.
  4. Add sliced peppers and zucchini; cook until tender.
  5. Season with spices and lemon juice.
  6. Mix in olives and serve over quinoa.

Notes

If you would prefer a vegan option, then omit the eggs. Drain and rinse pinto beans, which you can mix with the quinoa, once the quinoa is cooked.