2 tbsp olive oil

2  carrots, peeled and chopped

1 stalk celery chopped

2 skinless chicken breasts, cut into chunks

pinch each paprika and saffron

150g tomatoes, halved

150ml chicken stock

140g quinoa

1 tsp chopped parsely

1 tsp chopped chives

Grated parmesan to serve - optional


Heat the oil in a pan, cook the chicken for 5-6 mins, then remove with a slotted spoon.

Add celery and cook for 2-3 mins before adding the paprika, saffron, carrots and tomatoes.

Cook for 2-3 mins more. Return the chicken to the pan, pour in the stock, then cover and simmer for 15 mins.  Add the chopped herbs just before serving.

Meanwhile, cook the quinoa following pack instructions.

To serve, fluff the quinoa with a fork and divide between 2 bowls before spooning over the stew.  Finish with grated Parmesan.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Chicken & vegetable stew with Quinoa
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