Chicken Thighs and Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 T. coconut oil6 skinless, boneless chicken thighs1/4 c. chopped sweet onion1/4 c. chopped red bell pepper12 grape tomatoes, sliced in half1/2 c. great northern beans (or bean of your choice)1 c. rinsed and cooked quinoa1 medium baby zucchini, sliced into bite-sized chunks1 c. diced tomatoes, drained (use juice as part of your liquid to cook quinoa)1 t. basil2 T. Parmesan Cheese
Preheat oven to 350.
Heat coconut oil in frying pan over medium heat; add chicken thighs, grape tomatoes, onions, and peppers. Cook until thighs are browned and vegetables are soft.
Layer quinoa and beans in 8 X 8 baking dish. Top with chicken mixture and zucchini chunks. Spoon tomatoes over the chicken. Sprinkle with basil and parmesan cheese. Bake for 30 minutes. Serve with salad.
Serving Size: 3 1-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user TONYAPERRY.
Heat coconut oil in frying pan over medium heat; add chicken thighs, grape tomatoes, onions, and peppers. Cook until thighs are browned and vegetables are soft.
Layer quinoa and beans in 8 X 8 baking dish. Top with chicken mixture and zucchini chunks. Spoon tomatoes over the chicken. Sprinkle with basil and parmesan cheese. Bake for 30 minutes. Serve with salad.
Serving Size: 3 1-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user TONYAPERRY.
Nutritional Info Amount Per Serving
- Calories: 400.4
- Total Fat: 13.2 g
- Cholesterol: 117.3 mg
- Sodium: 355.1 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 5.3 g
- Protein: 36.0 g
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