Mexican Chicken Stew with Quinoa


Calories Protein Fat Carb
592 51g 12g 74g


Heat the oil in a deep frying pan. Add the onions and peppers and cook for a few minutes until soft. Stir in the chipotle paste and cook for a minute, followed by the tomatoes. Add 400ml of water to the pan then add the chicken breasts and gently simmer, turning occasionally, for 15-20 minutes until the chicken is cooked through. Heat the chicken stock in another large saucepan, add the quinoa and cook for 15 minutes until tender. Add the beans for the final minute so they can cook through. Once cooked drain well in a colander, add the lime juice and check for seasoning. Remove the chicken from the pan, shred with some forks and then stir back into the tomato sauce. Add the sugar and check for seasoning before serving with the quinoa.


  • Serves 4

  • 1 tbsp coconut or rapeseed oil

  • 1 onion, sliced

  • 2 red peppers, deseeded and chopped into large chunks

  • 3 tbsp chipotle paste

  • 600g fresh tomatoes

  • 4 skinless chicken breasts

  • 160g quinoa

  • 2 chicken stock cubes

  • 400g pinto beans, drained (note if using dried, soak and cook first)

  • Small bunch of coriander, most chopped, few leaves left whole

  • Juice of 1 lime

  • 1 tbsp sugar

  • Natural yoghurt to serve

These tables let you know if this recipe is suitable for your body-type and goal (Fat loss / Sculpt / Muscle gain). They show whether it’s a recipe you can enjoy before or after 5pm as part of your plan and if you need to adapt it slightly by adding or removing carbohydrate.


Meals before 5pm Meals after 5pm
Ectomorph Yes Yes
Ecto-Mesomorph Yes Yes
Mesomorph Yes Remove carb
Meso-Endomorph Yes Remove carb
Endomorph Yes Remove carb


Meals before 5pm Meals after 5pm
Ectomorph Yes Yes
Ecto-Mesomorph Yes Yes
Mesomorph Yes Yes
Meso-Endomorph Yes Yes
Endomorph Yes Yes