Chicken, Red Bell Pepper, Pea, and Quinoa Bowl

Name: Chicken, Red Bell Pepper, Pea, and Quinoa Bowl
Total time: 20 min
Ingredients: 2 cups water; 1 unit red bell pepper; 1 unit chicken breast; 1/2 unit onion; 1 cup quinoa; 4 oz canned pea; 2 tbsp olive oil; 1 pinch salt

ekilu Team

“There are some really tasty dishes that are perfect to pop in your lunch box and eat on the go. This dish of sautéed quinoa with peas, bell peppers, and chicken is a perfect example. You can eat it at home, at your desk, anywhere... It’ll taste amazing no matter what.”

ingredients

Difficulty

Easy

Time

20'

Fresh ingredients

water

2 cups

red bell pepper

1 unit

chicken breast

1 unit

onion

1/2 unit

Pantry ingredients

quinoa

1 cup

canned pea

4 oz

olive oil

2 tbsp

salt

1 pinch

Instructions

Wash the quinoa under running water. Bring 2 cups of water to a boil in a pan. Then add the quinoa and cook until the kernels have popped open, about 20 minutes. Remove, drain and set aside for later.

Lay the chicken breast on a cutting board. Cut into medium cubes and season with a little salt. Heat a little olive oil into a skillet and fry the chicken until cooked on the inside and golden on the outside. Then transfer to a plate and set aside for later.

Wash and cut the bell pepper and onion into strips. Drain the canned peas and rinse well.

Add a little more olive oil into the skillet you used to cook the chicken. Fry the onion over medium heat, stirring regularly and taking care not to burn it. After a couple of minutes, add the bell pepper and fry over medium heat for 2–3 minutes, stirring often. Add the peas to the skillet. Cook over medium heat for 4–5 minutes. You can add a little more oil, if necessary

Finally, add the chicken and 5–6 tablespoons quinoa to the skillet. Mix well, cook for another 1–2, minutes and serve.