Bell pepper bowl
Ingredients
- 100 g quinoa
- 240 g chicken breast fillet
- 1 red pepper
- 1 yellow pepper
- ½ orange peppers
- 1 clove garlic
- 3 shallots
- 2 ½ tomatoes
- 1 avocado
- 1 tablespoon butter
- 1 teaspoon white wine vinegar
- ½ teaspoon sweet peppers
- ½ tspRas el-Hanout
- 1 teaspoon brown sugar
- 1 tablespoon canola oil
- Salt
- pepper
Instructions
- Cook the quinoa according to the instructions on the packet.
- Peel shallots and cut into thin strips.
- Peel garlic and chop finely.
- Wash, halve, core and cut the bell pepper into strips.
- Wash tomatoes and cut into thin wedges.
- Heat the lard in a pan and fry the shallots and garlic until translucent.
- Put the sugar in the pan and let it caramelize slightly, then add the peppers and tomatoes.
- Deglaze with vinegar and 100 ml water, then season with salt, pepper, paprika and Ras el-Hanout and simmer for 10 minutes.
- Wash the chicken, pat dry and cut into strips.
- Heat rapeseed oil in a pan and fry until hot.
- Cut the avocado into cubes and add to the peppers with the chicken.
- Serve the quinoa with paprika sauce.
Nutritional Information
Calories: 902 kcal
