1 tbsp olive oil

2 skinless chicken breasts, cut into chunks

1 carrot, sliced

½ celery stalk, sliced

1 tsp garlic infused oil

pinch each paprika and saffron

50g zucchini

50g tomatoes, halved

150ml chicken stock

140g quinoa

Serves - 4


Heat the oil in a pan, cook the chicken for 5-6 mins, then remove with a slotted spoon.

Add carrot and celery and cook for 2-3 mins before adding the garlic infused oil, paprika, saffron and tomatoes.

Cook for 2-3 mins more. Return the chicken to the pan, pour in the stock, then cover and simmer for 15 mins.

Meanwhile, cook the quinoa following pack instructions.

To serve, fluff the quinoa with a fork and divide between 2 bowls before spooning over the stew.

Recipe adapted from: Good Food
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