Chicken Thighs w/Quinoa, White Beans and Chard
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 299.9
- Total Fat: 7.8 g
- Cholesterol: 57.3 mg
- Sodium: 528.4 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 6.6 g
- Protein: 23.6 g
View full nutritional breakdown of Chicken Thighs w/Quinoa, White Beans and Chard calories by ingredient
Introduction
Lots of protein, vitamins and iron but low in calories and fat. The skin is crispy but better for you if removed before eating. :) Lots of protein, vitamins and iron but low in calories and fat. The skin is crispy but better for you if removed before eating. :)Number of Servings: 4
Ingredients
* Chicken Thigh, 4 thigh, bone and skin removed
* Salt, .5 tsp
* Pepper, black, .5 tsp
* garlic powder, .5 tsp
* Olive Oil, 1 tbsp
* Beans, white, 1 cup
* Swiss Chard, 2 cup, chopped
* Garlic, 2 cloves
*Whole Grain Quinoa .5 cup
* Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup,
Directions
Dab dry chicken with a paper towel. Season with salt, pepper, and a little garlic powder. Brown chicken in olive oil on all sides. Remove chicken from pan. Place on tin foil in a 350 degree oven for 10-15 minutes or until cooked through.
Remove drippings from pan leaving only enough to cook finely chopped garlic on medium low heat. Add chopped chard. Add drained and rinsed white beans. Season with a little salt and pepper. Cook until beans just start to brown. Reduce heat to very low.
Pour 1/8 - 1/4 cup reserved pan drippings in a one cup measuring cup and fill remainder of cup with chicken broth. Heat to boiling in a small sauce pan. Season with pepper. Add quinoa and cover pot with a lid.
Reduce heat to very low and cook until liquid is absorbed.
Mix quinoa with white beans and chard. Spoon into bowls and top with cooked chicken thigh.
Number of Servings: 4
Remove drippings from pan leaving only enough to cook finely chopped garlic on medium low heat. Add chopped chard. Add drained and rinsed white beans. Season with a little salt and pepper. Cook until beans just start to brown. Reduce heat to very low.
Pour 1/8 - 1/4 cup reserved pan drippings in a one cup measuring cup and fill remainder of cup with chicken broth. Heat to boiling in a small sauce pan. Season with pepper. Add quinoa and cover pot with a lid.
Reduce heat to very low and cook until liquid is absorbed.
Mix quinoa with white beans and chard. Spoon into bowls and top with cooked chicken thigh.
Number of Servings: 4