Chicken Quinoa and Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 289.8
  • Total Fat: 7.3 g
  • Cholesterol: 70.0 mg
  • Sodium: 454.1 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 4.9 g
  • Protein: 27.8 g

View full nutritional breakdown of Chicken Quinoa and Vegetables calories by ingredient


Introduction

My family loved this meal! It was quick to prepare with a little help chopping or doing some prep ahead of time. My family loved this meal! It was quick to prepare with a little help chopping or doing some prep ahead of time.
Number of Servings: 6

Ingredients

    2 Cups water
    1 Cup Quinoa, uncooked

    1 Tbsp extra virgin olive oil
    1 small onion, chopped
    16 ounces/2 cups fresh sliced mushrooms
    1 red pepper, chopped
    1 cup carrots, chopped
    1 cup broccoli, chopped
    21 ounces Tyson "Grilled & Ready" diced chicken breast

Tips

You can easily use leftover roasted chicken or grill fresh chicken breasts to lower the sodium content of this recipe. I used the Tyson chicken for its convenience.


Directions

Place the quinoa and water in a 1-1/2 quart covered kettle and bring rapidly to a boil. Reduce heat and simmer for 10-15 minutes until the grain is translucent and you can easily see the ring surrounding each kernel.

In a large skillet or stir-fry pan heat the olive oil then add the onion and mushrooms. Cook together until they have softened then add the rest of the vegetables and cook until tender stirring frequently. Stir in the precooked diced chicken breast to heat thoroughly. Finally add the cooked quinoa and mix in well just before serving.

Serving Size: makes 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MINSOSTER.