Serves: 2 | Cook Time: 25mins | Calories: 527 | Type: Gluten-Free

Ingredients: all of the good-for-you ingredients you need to make this healthy meal


Serves: 2 people

  • 2 x 180g free-range chicken breast
  • 100g red quinoa
  • 1 fennel
  • 1 leek
  • 1 chicken stock cube (celery)
  • 1 lemon
  • 2 tsp cornflour
  • Handful of parsley
  • Oil

At Mindful Chef we source, pre-portion, and then deliver all these ingredients and a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of healthy dinners.

Method: a guide to cook this delicious recipe in less than 30 minutes


  1. Slice the the leek into 2cm chunks and chop the base off of the fennel, quarter lengthways and separate into layers. Roughly chop the parsley.,
  2. Boil a large kettle. Dissolve the stock cube in a jug of 800ml hot water and set aside. In a bowl, mix 2 tbsp of water with the cornflour. Set aside.,
  3. Rinse the quinoa and place in a saucepan with 300ml of the chicken stock. Bring to the boil, then reduce the heat to low, cover and simmer for 15 mins, then drain. ,
  4. Meanwhile, place a large pan on a medium heat with 1 tbsp oil. Season the chicken and add to the pan, brown lightly for 5 mins, turning occasionally. Then add the leeks for 3 mins.,
  5. Add the fennel to the pan and reduce the heat to medium-low, cover with a lid for 5 mins.,
  6. Add the cornflour and remaining stock to the pan. Bring to the boil, reduce the heat and simmer with lid on for 10 mins, stirring occasionally. Check after 5 mins, if the liquid is too thin, remove the lid for the last 5. Add the lemon juice and half of the parsley and season to taste.,
  7. To serve, slice the chicken breast into thin strips. Spoon the leek and fennel over the quinoa and place the chicken on top. Garnish with the remaining parsley. Enjoy!,