G PLAN POSTRUN MEAL
SQUASH, QUINOA & CHICKEN POT
Rich in gut-boosting proteins. Replace the chicken with tofu or extra chickpeas if you prefer. Makes 2-3 portions.
300g peeled butternut squash, diced 2 tbsp olive oil 2 tsp ground cumin ½ onion, chopped 140g chicken breast, diced (optional) 300g tinned tomatoes 300ml water 200g canned chickpeas Grated zest of 1 lemon Juice of ½ lemon 8 cherry tomatoes 80g dry quinoa Chopped coriander Sea salt and pepper
1/ Heat the oven to 200C. Put the squash in a roasting tin, coat it with 1/2 tbsp oil and bake until tender (around 30 mins).
2/ Heat the remaining oil in a casserole dish over a low heat, add the cumin and onion and cook until softened (about 5 mins).
3/ Add the chicken and fry until golden (about 10 mins).
4/ Now add the tinned tomatoes and water, cover and simmer for 30 mins.
5/ Add the remaining ingredients (except coriander). Season, cover and simmer for 10 mins. Stir in coriander and serve.