Chicken Chili with Quinoa, Sweet Potatoes and Fresh Herbs

Chicken Chili with Quinoa, Sweet Potatoes and Fresh Herbs
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Chicken Chili with Quinoa, Sweet Potatoes and Fresh Herbs calories by ingredient
Submitted by:

Introduction

This Gluten Free dish fills the kitchen with the aroma of fresh herbs and fall vegetables. This Gluten Free dish fills the kitchen with the aroma of fresh herbs and fall vegetables.
Number of Servings: 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

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

Rate This Recipe