Chicken Chili with Quinoa, Sweet Potatoes and Fresh Herbs

Name: Chicken Chili with Quinoa, Sweet Potatoes and Fresh Herbs Recipe
Prep time: 35 min
Cook time: 90 min
Total time: 125 min
Yield: 12
Ingredients: 2 roasted chicken breasts no skin; 2 Tbsp. EVO; 1 Tbsp. Fresh Oregano; 2 Tbsp. Fresh Basil; 1 Tbsp. Chili Powder; 4 cups Swanson Chicken Broth; 1/2 cup dry Quinoa rinsed; 2 cups diced Sweet Potatoes; 1 can Bush's Mild Chili Beans; 2 Ripe Red Tomatoes sliced

Minutes to Prepare: 35
Minutes to Cook: 90

Number of Servings: 12

Ingredients

2 roasted chicken breasts, no skin2 Tbsp. EVO1 Tbsp. Fresh Oregano2 Tbsp. Fresh Basil1 Tbsp. Chili Powder4 cups Swanson Chicken Broth1/2 cup dry Quinoa, rinsed2 cups diced Sweet Potatoes1 can Bush's Mild Chili Beans2 Ripe, Red Tomatoes, sliced

Directions

Preheat oven to 325 degrees F. Prepare Chicken breasts with fresh oregano, basil, salt and pepper if desired. Spray with EVO. Roast in oven for 35 minutes or until tender. Dice or cube chicken breasts and set aside. Saute 1 chopped medium onion in 2 Tbsp. EVO until transparent. Heat slow cooker and add all ingredients including fresh herbs and chili powder as desired. Cook on high for 90 minutes or until quinoa is cooked and chili is thickened. Chili will be a rich red broth and nicely served over brown rice or cooked quinoa for added protein. Make Gluten Free cornbread if preferred. Makes 12-1 cup servings.

Serving Size:�Makes 12- 1 cup servings

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 161.0
Total Fat: 4.4 g
Cholesterol: 27.7 mg
Sodium: 812.3 mg
Total Carbs: 18.3 g
Dietary Fiber: 3.3 g
Protein: 12.8 g

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