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Bell pepper bowl

Portions:2
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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
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Course Bowls / Chicken