QUINOA, CHICKEN & VEG BATCH BAKE

INGREDIENTS:

• 250g quinoa

• 4 or 5 chicken breasts (seasoned)

• 150g pack of halloumi chopped into 2cm cubes

• 1 can chickpeas (drained)

• 150g sundried tomatoes

• 1 medium red pepper chopped into 2cm pieces

• 1 medium courgette chopped into 2cm cubes

• 100g spinach

• 450ml chicken or vegetable stock

• 90 harissa paste (sundried tomato paste will do)

• 1 tsp each of paprika and cumin

• Healthy sprinkling of salt & pepper

• Juice of half a lemon

METHOD:

• Heat oven to 200C/180C fan/gas 6.

• Season the chicken breasts with salt & pepper, or seasoning of your choice (I like cajun or per peri). Set aside in the fridge while you prep your veg.

• Combine everything else in a baking dish and mix together well. The liquid should be just below the surface.

• Top with the chicken breast.

• Cover tightly with foil and bake for at least 50 mins. Check the chicken is cooked and the quinoa is no longer crunchy - if necessary, leave for another 5-10 mins uncovered.

• Remove from the oven and allow to rest for 10 mins before serving.

a high-protein batch prep meal!

This is an absolute banger of a dish, high in protein, fibre and rich in colour, it really ticks all the boxes. Not only that, it’s easily split into portions for the week. You can split it into 5 big portions or half a chicken breast for lunch might be enough for you on a low activity day.

Calories	Fibre	Fat	Carbs	Protein
534	12g	16g	48g	42g