Quorn Chicken Pieces Recipe
User Reviews
4
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
170 kcal
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Course
Main Course
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Cuisine
International
Quorn Chicken Pieces Recipe
Description
"Quorn Chicken Pieces Recipe" centers on cooking frozen Quorn pieces gently in vegetable stock and water until browned and the stock is fully absorbed. Separately, the asparagus, orange bell pepper, and onion are sautéed until just tender, then combined back with the Quorn, halved plum tomatoes, and a couple of spoonfuls of pesto. The pesto adds a subtle herb and oil component while the tomatoes add freshness. The dish is seasoned to taste with salt and black pepper and finished with chopped green onion for a mild onion crunch. Cooking each ingredient gently preserves their individual textures.
The resulting dish balances the meat-free protein from Quorn pieces with a variety of textures: slightly caramelized Quorn, crisp-tender vegetables, and juicy tomatoes. The pesto provides an additional layer of subtle herbal flavor. This versatile dish can be served as a main or alongside sides, taking under 30 minutes with minimal oil thanks to the pesto's olive oil content.
When fresh asparagus isn't available, substituting broccoli florets or spears is suggested. Using a non-stick pan helps cook the Quorn pieces without sticking or requiring a sauce. Adjust oil amounts cautiously to avoid excess greasiness since pesto contributes oil. This recipe adapts well to serving size adjustments to suit different needs.
Ingredients
- 500 g quorn meat free pieces (frozen)
- 1 small bunch asparagus (100 grams)
- ½ cup plum tomato halved
- 1 onion small
- 2 tablespoon pesto
- 1 bell pepper orange
- salt to taste
- black pepper to taste
- ½ cup vegetable stock cube
- 1 tsp vegetable oil
- 1 green onion
- ¼ cup water
Instructions
- In a large pan, add the frozen quorn, water and vegetable stock cube and cook on a low to medium heat for about 15 minutes or until the stock has been absorbed and the pieces have turned slightly brown.
- Remove the pieces from the pan and set aside.
- Cut the onion and peppers in strips, add the oil to the pan and cook the asparagus, peppers and onion for 5 minutes until slightly tender.
- Add the quorn pieces back to the pan together with the halved tomatoes, pesto and season well with salt and pepper.
- Give a good stir and turn off the heat.
- Garnish with chopped green onion.
Notes
- Adjust ingredient quantities by changing the serving number linked in the recipe.
- Use minimal additional oil as pesto contains olive oil.
- Substitute broccoli florets or spears if asparagus is unavailable.
- A non-stick pan helps cook Quorn pieces without a sauce or sticking.
- Entire dish cooks in under 30 minutes, suitable for quick meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 20g | 40% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 514mg | 21% |
| Potassium | 121mg | 3% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 1240IU | 25% |
| Vitamin C | 41.7mg | 46% |
| Calcium | 48mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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