I’m a lazy cook. It doesn’t help that I’m usually cooking for one (nobody else wishes to join me in a dairy and wheat free lifestyle), but all I want from a meal is something that takes very little effort. When I was at the supermarket, looking for something to chuck into a pan of quinoa I grabbed a pot of lemon & herb spice mix which sparked the idea of this Lemon & Coriander Chicken Quinoa with Mediterranean vegetables.
You Will Need:
- 40g Quinoa
- 200ml Boiling Water
- 2 tbsp Lemon & Herb Spice Mix
- 1 diced Chicken Breast
- Oil for pan-frying (I used coconut)
- 200-250g Frozen Mediterranean Vegetables
- Handful of Coriander (preferably fresh – adjust the quantity if you’re using dried)
Quinoa is super simple to prepare: add 40g of grain (per person) to 200ml of boiling water and let it simmer for around 18 minutes or until the water is absorbed. This time around I added 2 tablespoons of Lemon & Herb Spice Mix (from Sainsbury’s) to add the flavour.
Now the Quinoa is cooking, heat a little oil in a frying pan and get the diced chicken cooking. Once it’s cooked through (nobody likes raw chicken!) you can either leave it in the pan while you cook the veg or transfer it to the quinoa to absorb more of the lemon and herb flavour.
I’m a huge fan of frozen fruit and veg. It’s always sitting in the freezer because I don’t have to plan ahead with it or worry about using it before it spoils, plus there’s the bonus that someone else has done all the prep for you. I had been using Tesco’s Mediterranean Chargrilled Veg but this week, while in Sainsbury’s, I saw that our local store now stocked something almost identical. It’s slightly more expensive than Tesco’s version but has the advantage of being oil and salt free. I much prefer being able to add these things myself!
In this case, working with frozen veg is easy; these ones are designed to go straight in the pan without defrosting and take less than 10 mins to cook. I added a few chopped mushrooms because I love them and they needed using up.
Once the veg is cooked turn the heat off and add in the chopped coriander. I threw everything in the saucepan with the quinoa and mixed it up but you could just as easily serve the two separately and make your plate look pretty.
I love recipes like this because they’re super healthy and caring for your body while being so easy to make. They’re also flexible and adaptable to your needs. Don’t like chicken? Add in a different form of protein. You can easily switch up the veg or add more in. The possibilities are endless.
Let me know in the comments your favourite, quick and easy to make meals. I’m always on the lookout for more inspiration.