EIWITRIJK RECEPT · FASE 4 · DINER

Grilled vegetable and chicken skewers with quinoa

Balanced chicken and vegetable skewers with quinoa for maintenance in Phase 4.

30 min totaal 1 portie 520 kcal p.p. 39 g protein

Grilled vegetable and chicken skewers with quinoa form a colourful and complete plate from the grill. Tender chicken fillet alternates with courgette and red pepper, marinated in Italian herbs and garlic, and gets beautiful grill marks. The light quinoa underneath catches all the flavours and makes this protein-rich dish wonderfully filling.

For Phase 4 of your protein diet, the maintenance phase, it's all about balance, and these skewers deliver exactly that. With roughly 39 grammes of protein from the chicken and the quinoa, you get a solid protein foundation, whilst the quinoa and vegetables provide balanced carbohydrates and fibre. That harmony between protein, complex carbs and vegetables keeps you satisfied and provides stable energy for the whole day.

Lovely with a dollop of basil pesto, a fresh rocket salad or a squeeze of lemon over the quinoa. That way your plate stays light, nourishing and completely balanced within your protein diet.

Zo maak je het

  1. Cook the quinoa according to the package instructions and keep warm.
  2. Mix the olive oil with herbs, garlic, salt and pepper.
  3. Coat the chicken and vegetables in the oil mixture.
  4. Thread the chicken, courgette and pepper alternately on skewers.
  5. Grill the skewers on a gridpan for twelve to fifteen minutes until cooked.
  6. Serve the skewers on a bed of quinoa.

Bewaren

Keep the skewers and quinoa in a sealed container in the fridge for up to three days. This dish is also lovely cold as a meal-prep lunch to take with you.

Variatietips

Vary the vegetables with aubergine, cherry tomatoes or red onion for a change. A handful of grilled pine nuts or feta over the quinoa adds extra flavour and texture.

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