This chicken, butternut squash and quinoa one-pot is easy to make but jam-packed with nutritious health benefits. The chicken and quinoa both contain huge amounts of protein which is perfect for muscle repair if you want to add it to your list of post-workout recovery foods. As an added benefit quinoa, also contains Lysine, an amino-acid which aids tissue repair. If you’re vegetarian, simply omit the chicken and increase the amount of quinoa.
One cup of butternut squash contains a massive 437% of Vitamin A and more than half your daily requirement of Vitamin C. It also has Vitamin B, Niacin, Manganese, Magnesium and more potassium than a banana!
140g Lean chicken breast per person, diced (preferably organic or free-range).
Zest and juice of one lemon
1⁄2 Butternut squash, peeled and diced
1 Raw onion, chopped
12 Cherry tomatoes
4 Sprigs fresh coriander
30g Quinoa per person
4 tsp Cumin powder
400g Tin chopped tomatoes
2 tsp Chilli paste
Sea salt and black pepper for seasoning
Heat a large casserole dish over a medium heat. Add the chilli paste, spices and chopped onion, stir and cook gently for 5 mins until soft. Once soft, add the diced chicken and fry for 5-10 mins. Add peeled and diced butternut squash, stirring regularly and fry for 5 minutes. Add the canned tomatoes, water, bring to the boil and allow to simmer for 20-30 minutes. Add the lemon zest and juice, cherry tomatoes, quinoa and seasoning. Cover and turn off the heat. Leave on the hob for 10 mins then stir through the coriander and check the seasoning before serving.