Quinoa pan with chicken and vegetables

Ingredients for 4 servings:

• 250g quinoa
• 3 tsp vegetable broth
• 750 ml water
• 1 carrot(s)
• 300 g broccoli
• 1 bell pepper
• 1 small zucchini
• 2 tbsp herbs, frozen, 8-herb
• 500 g chicken breast fillet(s)
• curry powder
• salt and pepper
• Coconut oil
• olive oil
• e.g. lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Also delicious as a salad when cooled

Wash the quinoa in a fine-mesh sieve and simmer in 750 ml vegetable stock for 20 minutes. Drain and set aside. In the meantime, wash the vegetables and dice, cut into florets, or julienne as desired. Wash the chicken breast fillet, pat dry, and fry in a pan. Once the chicken is cooked through, add all the vegetables except the broccoli. Cook the broccoli in salted water in a separate pot for about 4 minutes (depending on the size of the florets), drain, and set aside. Once the vegetables in the pan are cooked, stir in the broccoli and quinoa and season with lemon juice, curry powder, salt, and a little pepper. Add the herbs at this time. Delicious both hot and cold.