Zesty Zucchini & Quorn Chicken

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If you’re wanting to explore a low-carbohydrate diet, begin by experimenting with zucchini/courgetti – a spaghetti substitute. Last week, I got back from the gym and just wanted something light, easy to make, high in protein but still really tasty and I ended up with this! The hungry mouths in the house went back for seconds so I take it it was good.

Prep Time: 10 mins | Cooking Time: 15-20 mins | Serves: 2-4

Ingredients final

The ingredients make enough for 2 servings if you’re having it alone, or enough for 4 servings as part of a tapas-style dinner feast

2 teaspoons of olive oil

2 garlic cloves, crushed

1 Bird eye red chilli

200g Quorn Chicken pieces

Salt

Black pepper

2 Vine Tomatoes, chopped

A small bunch of fresh Basil leaves

1/2 a Kako organic vegetable stock cube

200 ml boiling water

3 large carrots, sprialized

2 courgettes, spiralized

1/2 teaspoon of cumin

Juice of 1 whole lemon

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Method final

  1. Using either a wok or large pan, lightly fry your garlic and chilli in the olive oil on a medium-high heat.
  2. Shortly after, add the Quorn chicken pieces and sprinkle over a couple pinches of salt and a little black pepper and cook for about 5 minutes, stirring occasionally.
  3. Add a splash of water to help steam-fry the Quorn a little further.
  4. Stir in your freshly chopped tomatoes and basil; then lower the heat slightly.
  5. Then in a measuring jug, dissolve your vegetable stock in 200ml of boiling water and stir this into the pan.
  6. Add your cumin and lemon juice and leave to cook for a couple a minutes whilst the flavours release.
  7. Mix in your spiralized carrot and courgette and cover with a lid for 5 minutes.
  8. Once your courgette and carrot have softened, use large serving tongs to divide among your bowls. If you’re using this recipe as part of a dinner feast, serve it on a large dish for guests to help themselves.
  9. Serve & Enjoy!