One-pot chicken with quinoa

An easy dish packed with vitamin-rich veg and mineral-rich quinoa – a healthy lunch or dinner choice that's quick to prepare

  • Prep:5 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 529
  • fat 12g
  • saturates 1g
  • carbs 52g
  • sugars 15g
  • fibre 6g
  • protein 50g
  • salt 0.4g


  • 1 tbsp cold-pressed rapeseed oil
  • 2 skinless chicken breasts (about 300g/11oz)
  • 1 medium onion, sliced into 12 wedges
  • 1 red pepper, deseeded and sliced
  • 2 garlic cloves, finely chopped
  • 100g green beans, trimmed and cut in half
  • ¼-½ tsp chilli flakes, according to taste
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 100g uncooked quinoa
  • 85g frozen sweetcorn
  • 75g kale, thickly shredded


  1. Heat the oil in a large, deep frying pan or sauté pan. Season the chicken and fry over a medium-high heat for 2-3 mins each side or until golden. Transfer to a plate. Add the onion and pepper to the pan and cook for 3 mins, stirring, until softened and lightly browned.

  2. Tip in the garlic and beans, and stir-fry for 2 mins. Add the chilli and spices, then stir in the quinoa and sweetcorn. Pour in 700ml just-boiled water with 1/2 tsp flaked sea salt and bring to the boil.

  3. Return the chicken to the pan, reduce the heat to a simmer and cook for 12 mins, stirring regularly and turning the chicken occasionally. Add the kale and cook for a further 3 mins or until the quinoa and chicken are cooked through.

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