Main Ingredients

  • 2  large chicken breasts
  • 1/2 cup quinoa
  • 4 orange or yellow medium capsicums
  •  1 small can corn kernels
  • 2 tbsps water
  • 1 tbsp coconut oil
  • 1/2 cup coriander chopped
  • 3 tbsps lemon juice
  • 1/8 tsp sea salt



  1. Preheat your oven to 190ºC.
  2. Slice chicken into strips. Stir fry until brown in coconut oil. Remove chicken and shred into pieces.
  3. Wash your quinoa twice and then cook in the rice cooker until ready . Fluff with a fork and set aside.
  4. Cut the tops off of the capsicums and discard the seeds. Place capsicums upside down in a small baking dish and add water. Cover with foil and bake for 20 minutes.
  5. While capsicums are baking, combine the cooked quinoa, shredded chicken, corn, coriander,  lemon juice and sea salt. Mix well and set aside.
  6. Remove the capsicums from the oven. Carefully remove the foil and turn right-side up. Drain any excess water from the baking dish.
  7. With the capsicums sitting upright, spoon equal amounts of the  chicken filling into each. Cover with foil again, then bake for an additional 20 minutes, or until filling is warmed through.
  8. Remove the stuffed capsicums from the oven.

Enjoy x

For more absolutely delicious snack ideas download our Free Healthy Snacks for Busy Athletes recipe book from our website here.

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