The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 90g Tenderstem broccoli (use half)
- 25g honey (use half)
-
200g passata (use half)
-
1 tbsp shawarma spice mix (use half)
- 1 handful of fresh coriander (use half)
- 1 garlic clove (use half)
-
30g Pitted Kalamata Olives (use half)
- 150g diced British Free Range chicken breast
- 1 pepper (use half)
- 1 onion (use half)
-
80g quinoa (use half)
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 83Kcal | 538Kcal |
| 348kJ | 2252kJ | |
| Fat | 2.2g | 14g |
| of which saturates | 0.4g | 2.8g |
| Carbohydrates | 8g | 53g |
| of which sugars | 3.4g | 22g |
| Protein | 7.9g | 51g |
| Salt | 0.17g | 1.1g |
| Fibre | 1.5g | 10.0g |
Ingredients
Ingredients
- 25g honey
- 2 garlic clove
-
80g quinoa
- 90g Tenderstem broccoli
-
30g Pitted Kalamata Olives
-
1 tbsp shawarma spice mix
-
200g passata
- 1 onion
- 300g diced British Free Range chicken breast
- 1 handful of fresh coriander
- 1 pepper
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 83Kcal | 540Kcal |
| 349kJ | 2261kJ | |
| Fat | 2.2g | 14g |
| of which saturates | 0.4g | 2.7g |
| Carbohydrates | 8g | 53g |
| of which sugars | 3.4g | 22g |
| Protein | 7.9g | 51g |
| Salt | 0.17g | 1.1g |
| Fibre | 1.5g | 10.0g |
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a sieve & a grater
Boil the tenderstem and quinoa
- Trim the broccoli
- Add the quinoa to the saucepan and boil for 13-14 mins, add the broccoli for the final 3-4 mins. Drain together, removing the broccoli using tongs
Prep and sizzle
- Thinly slice the pepper and onion. Roughly chop the olives. Finely chop or grate the garlic. Roughly chop the coriander
- Heat the large frying pan with 1 tsp oil on a medium heat. Once hot the onion and pepper and cook for 4-5 mins until softened, once done add the garlic, shawarma spice and chicken, cook for a further a 4 mins before adding the passata, honey, half of the olives and 200ml water (100ml for 1 person). Bring to a boil and simmer for for 15 mins until the chicken is cooked through
Make the olive drizzle
- In the small bowl combine the remaining olives and half of the coriander with 1 tsp olive oil
- Once cooked stir the remaining coriander through the stew. Season with salt and pepper to taste
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the shawarma stew between bowls with the broccoli and quinoa alongside. Drizzle over the olive topping
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