Mexican Chicken With Quinoa

Bring the taste of Mexico to your kitchen table with our delicious Mexican Chicken dish. This recipe serves 4 and is FREE on plan.

Preparation Time:

15 mins

Cooking Time:

35 minutes

Skill Level:






  • 1, sliced Onion
  • 2, sliced Red Peppers
  • 3 tablespoons Tomato Puree
  • 2 x 400g Can of Tomatoes
  • 4 Skinless Chicken Breasts
  • 1 can Mixed Beans
  • chopped Coriander
  • juiced 1 lime
  • Low Fat Natural Yogurt
  • granulated Canderel
  • 240g quinoa (dry weight)


Heat the low cal spray oil in a deep frying pan and fry the onions and peppers for a few mins until softened.
Stir in the tomato puree for a minute, followed by the tomatoes.
Add up to a tomato can-full of water to cover the chicken and bring to a gentle simmer.
Add the chicken breasts and gently simmer, turning the chicken occasionally, for 20 mins until the chicken is cooked through.

Bring a large saucepan of water to the boil with the stock cubes.

Add the quinoa and cook for 15 mins until tender, adding the beans for the final minute.

Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm.

Lift the chicken out onto a board and shred each breast using two forks. Stir back into the tomato sauce with the sugar and season. Serve with the quinoa, scattering the stew with some coriander leaves just before dishing up and eating with a dollop of low cal yoghurt on the side.