Tamara's - Lemon Chicken and Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
12 ounces boneless chicken breasts2 T olive oil1/2 tsp red pepper flakes1 tsp cumin2 T lemon juice1/2 cup chopped red onion1 1/2 cups chicken broth1 cup quinoa, rinsedzest of 1 lemonpinch of ground chipotle chili pepper (you can substitute Cayenne pepper if you don’t have chipotle)1/4 cup toasted almond slivers1/3 cup chopped parsley or cilantrosalt and pepper
1. Pound the chicken under plastic wrap until thin. Place in a large plastic bag.
2. Combine oil, red pepper flakes and cumin. Pour over chicken and allow to marinate for at least 30 minutes and up to 2 hours.
3. Spray pot with cooking spray. Add onion and saute until tender. Add lemon zest, pinch of ground chipolte chilie, chicken broth and quinoa. Salt and pepper to taste. Bring to a simmer. Reduce heat to low and cook until all liquid is absorbed, around 35 minutes. Let sit covered for an additional 5 minutes.
4. Cook chicken on grill over medium high heat. Remove from heat and let rest. Cut into cubes.
5. Combine quinoa, chicken, almonds, lemon juice and parsley or cilantro.
6. Serve warm or chilled.
Number of Servings: 4
Recipe submitted by SparkPeople user TAMARASART.
2. Combine oil, red pepper flakes and cumin. Pour over chicken and allow to marinate for at least 30 minutes and up to 2 hours.
3. Spray pot with cooking spray. Add onion and saute until tender. Add lemon zest, pinch of ground chipolte chilie, chicken broth and quinoa. Salt and pepper to taste. Bring to a simmer. Reduce heat to low and cook until all liquid is absorbed, around 35 minutes. Let sit covered for an additional 5 minutes.
4. Cook chicken on grill over medium high heat. Remove from heat and let rest. Cut into cubes.
5. Combine quinoa, chicken, almonds, lemon juice and parsley or cilantro.
6. Serve warm or chilled.
Number of Servings: 4
Recipe submitted by SparkPeople user TAMARASART.
Nutritional Info Amount Per Serving
- Calories: 180.2
- Total Fat: 8.1 g
- Cholesterol: 49.3 mg
- Sodium: 63.8 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 1.6 g
- Protein: 21.9 g
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