Chicken Thighs and Quinoa
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Chicken Thighs and Quinoa calories by ingredient
Introduction
Tasty high protein dinner for three! Tasty high protein dinner for three!Number of Servings: 3
Ingredients
-
1 T. coconut oil
6 skinless, boneless chicken thighs
1/4 c. chopped sweet onion
1/4 c. chopped red bell pepper
12 grape tomatoes, sliced in half
1/2 c. great northern beans (or bean of your choice)
1 c. rinsed and cooked quinoa
1 medium baby zucchini, sliced into bite-sized chunks
1 c. diced tomatoes, drained (use juice as part of your liquid to cook quinoa)
1 t. basil
2 T. Parmesan Cheese
Tips
I added 1 T. chicken "Better than Boullion" to my quinoa. Other veggies would be good in this as well.
Directions
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.