Bell pepper bowl
Healthy quinoa bowl with chicken, colorful peppers, and a lightly spiced sauce for a balanced and satisfying meal.
Equipment
- Saucepan
- Frying pan
- Knife
Ingredients
- 100 g quinoa
- 240 g chicken breast
- 1 red pepper
- 1 yellow pepper
- 1/2 orange pepper
- 1 garlic clove
- 3 shallots
- 2 tomatoes
- 1 avocado
- 1 tablespoon butter
- 1 teaspoon white wine vinegar
- 1/2 teaspoon paprika
- 1/2 teaspoon Ras el-Hanout
- 1 teaspoon brown sugar
- 1 tablespoon canola oil
- Salt
- Pepper
Instructions
- Cook the quinoa according to package instructions.
- Slice the shallots and chop the garlic.
- Cut the peppers into strips and the tomatoes into wedges.
- Heat butter in a pan and cook shallots and garlic until soft.
- Add sugar and let it caramelize slightly.
- Add peppers and tomatoes.
- Deglaze with vinegar and a splash of water.
- Season with salt, pepper, paprika, and Ras el-Hanout.
- Simmer for 10 minutes.
- Cut the chicken into strips.
- Heat oil in a pan and cook the chicken until done.
- Cut the avocado into cubes.
- Add chicken and avocado to the pepper mixture.
- Serve the mixture over quinoa.
Notes & Wine Advice
Recipe Notes
This bell pepper bowl is ideal for meal prep and can be stored in the refrigerator for up to two days. For extra flavor, you can roast the peppers instead of sautéing them. Make sure not to overcook the chicken so it stays tender and juicy.Wine Advice
A light and fresh white wine like Sauvignon Blanc pairs well with this dish. It complements the vegetables and balances the richness of the avocado. A dry rosé is also a great option for a refreshing and versatile pairing.Nutrition values
Calories: 900 kcal | Carbohydrates: 65 g | Protein: 38 g | Fat: 42 g | Saturated Fat: 9 g | Sodium: 720 mg | Sugar: 10 g