Chicken & Quinoa Soup

Perfect for a spring day, try this light spring soup packed with protein and nutrients.

x4 servings / calories per serving = 205 cals

Macros per serving:

  • FAT – 4g
  • CARBS – 17g
  • PROTEIN – 26g

Ingredients:

  • 360g chicken breast (Athleat Quality Meats)
  • 80g onion, finely diced
  • 70g celery, finely sliced
  • 100g carrot, finely diced
  • 100g courgette, finely diced
  • 50g spinach
  • 50g uncooked quinoa
  • 1 tsp paprika
  • 1 cup stock
  • 1.5 cups water
  • 1/4 lemon wedge
  • 1 tsp Lucy Bee coconut oil
  • salt & pepper

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How To Cook:

  1. Grill or oven bake the chicken until cooked through, remove from the heat and shred the chicken using a fork, season with salt and pepper then leave aside for now.
  2. In a large flat deep pan or pot, melt the coconut oil before adding the onion and paprika, cook the onion for 5 mins before adding the uncooked quinoa, mix well then pour in the stock and water and leave on a low boil for 10 mins.
  3. After 10 mins add the celery, carrot and courgette, mix well and continue to cook on a low heat for 10 mins.
  4. After another 10 mins, add the spinach and shredded chicken, add some more water or stock at this point if too much liquid has evaporated. Taste the soup and season with salt and pepper or more paprika if desired, squeeze in the lemon juice from your wedge to give the soup some zesty lightness, keep on the heat for another 3-5 mins to heat through the chicken and wilt the spinach, then it’s ready to serve.

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