This healthy yet hearty delicious meal, made in less than 30 minutes is savoury and bursting with flavour! By combining tender chicken, tomatoes, balsamic vinegar, mozzarella and fresh basil leaves this is the perfect combo and will leave you feeling satisfied!

Some pointers:

1. Make sure to drain the quinoa when cooked to remove any residual water.
2. Make the 250ml of stock but don’t add it all. Add 200ml to start and see how that goes, if it’s too dry, add as required.
3. You can add other spices to suit your preferences. Chili flakes give it an added kick.

Ingredients for Caprese Salad Inspired Chicken Stew

• 2 tbsp extra-virgin olive oil
• 400g skinless chicken breasts
• 1/2 tsp sea salt
• Black pepper
• 250ml low-salt chicken stock
• 300g tomatoes
• 4 garlic cloves crushed
• 1 tbsp balsamic vinegar
• 200g cooked quinoa
• 140g low fat mozzarella (if you can’t find the pearls torn pieces will do)
• Fresh basil leaves

Instructions for Caprese Salad Inspired Chicken Stew

1. Cook the quinoa as per packet instructions.
2. Heat the oil in a medium non-stick skillet over medium heat. Add the chicken breasts, sprinkle with salt and cook until browned on both sides, but not fully cooked through, about 3 to 4 minutes per side.
3. Add the broth, tomatoes, garlic and balsamic vinegar to the skillet; bring to a boil. Cover, reduce heat to low and simmer until the chicken is fully cooked and tomatoes are softened, about 15 minutes.
4. Remove from heat. Transfer the chicken to a cutting board. Smash the tomatoes in the skillet with a fork and be careful the hot juices don’t splash. Cut the chicken breast into pieces or slice thinly.
5. Stir the chicken and warm quinoa into the tomato mixture in the skillet. Add black pepper. Transfer to a serving bowl. Sprinkle with the mozzarella cheese and chopped basil.

Allowances: Serves 4
Count each serving as: 1 vegetabe (group 3), 3 serving of protein (group 6) and 1 fats (group 7) and 1 carbohydrate (group 5)

Adapted recipe and photo courtesy of  JESSICA@A KITCHEN ADDICTION