Vegetarian Chicken Fillets with Romesco Sauce & Quinoa

Name: Vegetarian Chicken Fillets with Romesco Sauce & Quinoa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 6 Quorn Fillets [https://www.quorn.co.uk/products/chicken-style-fillets]; 2 red peppers, de-seeded and diced; 3 garlic cloves; 1 tin chopped tomatoes; 1 tbsp. smoked paprika; 80g blanched almonds; 250g cooked red and white quinoa; 1 x 400g tin chickpeas, drained; 12 spears tenderstem broccoli; 60g spinach

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Plated Vegetarian Chicken Fillets with Romesco Sauce, served with a side of quinoa and green vegetables.

For a dinner packed with nutrients, blitz up this easy romesco sauce with sweet roasted red pepper, almonds and paprika. Serve with high protein Quorn Fillets, chargrilled tenderstem broccoli and a chickpea quinoa for a high protein, high fibre meal.

This vegetarian chicken recipe makes 6 smaller portions under 300 calories each, so is perfect for smaller appetites or cooking in batch. Packed with over 17g protein and 12g fibre per serve, giving you around one third (35%) of your daily protein needs and 40% of your daily fibre needs*. This dish is also low in saturated fat, high in vitamin C and a source of folate and manganese, so it’s a balanced and satisfying choice.

Vitamin C increases iron absorption.
Folate contributes to the reduction of tiredness and fatigue.
Manganese contributes to the maintenance of normal bones.

View full recipe nutritionals.

_{* Averaged for adult males and females. 30g recommended daily fibre intake and 50g recommended daily protein intake (men – 55.5 g/day and women 45 g/day) based on adults aged 19-64 yrs and averaged.}

Nutrient-Dense Recipes Under 400 Calories Quorn Chicken Pieces & Fillets Recipes High Fibre Recipes High Protein Vegetarian Recipes

Serves 6

50 mins

Easy

292 cals
(Per serving)

11g of fat
(Per serving)

Gluten free

12g fibre
(Per serving)

18g protein
(Per serving)

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Fillets

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

No Artificial Ingredients

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Ingredients

For the Romesco sauce:

6 Quorn Fillets
2 red peppers, de-seeded and diced
3 garlic cloves
1 tin chopped tomatoes
1 tbsp. smoked paprika
80g blanched almonds

For the quinoa and chickpeas:

250g cooked red and white quinoa
1 x 400g tin chickpeas, drained

For the chargrilled tenderstem:

12 spears tenderstem broccoli

To serve:

60g spinach

Method

For the Romesco sauce:

Pre-heat the oven to 180°C (fan)/200°C electric/Gas Mark 6.
Place the diced red pepper and garlic on a non-stick baking tray. Pour one tablespoon of water over the peppers and roast in a pre-heated oven for 25 minutes.
Place the roasted pepper and garlic into a food processor. Add the tinned tomatoes, smoked paprika and almonds. Blitz until smooth.

For the quinoa and chickpeas:

Mix the quinoa and chickpeas in a bowl. Set to one side.

For the Chargrilled broccoli:

Heat a non-stick frying pan or griddle pan over a medium-high heat. Add the broccoli spears and dry fry to lightly char. Remove and set to one side.

Serving and meal prep:

If meal prepping place 6 Quorn Fillets into 6 freezer safe meal prep containers.
Divide the spinach, quinoa and chickpeas and charred broccoli between the containers. Spoon the Romesco sauce over the Quorn Fillets. Freeze meals as required.
To re-heat, defrost before reheating and ensure food is piping hot. Portions can be microwaved, reheated in a non-stick pan or cooked in the oven 200°C (fan)/220°C electric/Gas Mark 7 until piping hot.

Chefs tip

This recipe is a great dish to batch cook and freeze.

Nutritional Facts

Recipe Nutritionals

	Per 100g	Per Portion
Energy (kcal)	97	292
Protein	5.9	18
Fat (g)	3.6	11
Sat fat (g)	0.4	1.1
Sugar (g)	2.3	7.0
Fibre	4.0	12
Salt	0.12	0.36
Vit B9 µg	36	108.36
Vit C mg	34	102.34
Manganese µg	0.4	1.204