One-pot chicken with quinoa

• cold-pressed rapeseed oil↗1 tbsp tbsp
• skinless chicken breasts↗2

  (about 300g/11oz)

• medium onion↗1

  sliced into 12 wedges

• red pepper↗1

  deseeded and sliced

• garlic cloves↗2

  finely chopped

• green beans↗100g g

  trimmed and cut in half

• chilli flakes

  according to taste

• ground cumin↗2 tsp tsp
• ground coriander↗2 tsp tsp
• uncooked quinoa↗100g g
• frozen sweetcorn↗85g g
• kale↗75g g

  thickly shredded

Step-by-step instructions

1. 1

   Heat the oil in a large, deep frying pan or sauté pan. Season the chicken and fry over a medium-high heat for 2-3 mins each side or until golden. Transfer to a plate. Add the onion and pepper to the pan and cook for 3 mins, stirring, until softened and lightly browned.

2. 2

   Tip in the garlic and beans, and stir-fry for 2 mins. Add the chilli and spices, then stir in the quinoa and sweetcorn. Pour in 700ml just-boiled water with 1/2 tsp flaked sea salt and bring to the boil.

3. 3

   Return the chicken to the pan, reduce the heat to a simmer and cook for 12 mins, stirring regularly and turning the chicken occasionally. Add the kale and cook for a further 3 mins or until the quinoa and chicken are cooked through.