Chicken Quinoa
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 241.8
- Total Fat: 5.7 g
- Cholesterol: 36.2 mg
- Sodium: 523.1 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 4.5 g
- Protein: 19.0 g
View full nutritional breakdown of Chicken Quinoa calories by ingredient
Introduction
This makes a small batch that can be used as an entree with two servings or a pita filling with 3 or 4 servings. This makes a small batch that can be used as an entree with two servings or a pita filling with 3 or 4 servings.Number of Servings: 3
Ingredients
-
1.5 C. Chicken Broth
Medium slice of onion, diced
1 jalapeno pepper, fresh minced
1 6oz Chicken Breast, skinless, diced
0.25 C. frozen or fresh sweet corn
0.5 C. Quinoa, dry measure
0.25 C. Sweet red pepper, diced
0.25 of one avocado, diced
1 tsp. Sour Cream
Directions
This makes 2-3 entree portions or 3-4 fillings for pita
Place the first five ingredients in a medium sized pot that has a lid. Bring to a boil. Once boiling, reduce to simmer and add the Quinoa. Cover and after 3 minutes turn the flame off completely. Keep covered for 10 minutes longer while you prepare raw diced red bell pepper and a quarter of a lime, as well as diced avocado if you would like to add that on top. The quinoa will keep cooking from the steam as long as the pot is covered.
When the time is up, uncover, fluff with a fork, and mix in the red pepper and squeezed fresh lime juice.
Serve as an entree with a bit of sour cream and avocado, or in a pita for lunch with alfalfa sprouts and salsa.
Also great with mixed in fresh cilantro at the end, if you enjoy cilantro.
Number of Servings: 3
Recipe submitted by SparkPeople user DANCEMONKEY.
Place the first five ingredients in a medium sized pot that has a lid. Bring to a boil. Once boiling, reduce to simmer and add the Quinoa. Cover and after 3 minutes turn the flame off completely. Keep covered for 10 minutes longer while you prepare raw diced red bell pepper and a quarter of a lime, as well as diced avocado if you would like to add that on top. The quinoa will keep cooking from the steam as long as the pot is covered.
When the time is up, uncover, fluff with a fork, and mix in the red pepper and squeezed fresh lime juice.
Serve as an entree with a bit of sour cream and avocado, or in a pita for lunch with alfalfa sprouts and salsa.
Also great with mixed in fresh cilantro at the end, if you enjoy cilantro.
Number of Servings: 3
Recipe submitted by SparkPeople user DANCEMONKEY.
