Poulet aux olives (chicken with olives) and quinoa
 and quinoa Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 312.5
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 815.1 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 9.2 g
- Protein: 8.5 g
View full nutritional breakdown of Poulet aux olives (chicken with olives) and quinoa calories by ingredient
Introduction
delicious, easy, and you can tweak the recipe to suit you! delicious, easy, and you can tweak the recipe to suit you!Number of Servings: 2
Ingredients
-
Green pitted olives (in juice) 100 - 200 grams
1-2 whole raw onions chopped (chunky)
2 skinless chicken breasts
a few whole cloves (to taste) i suggest 6 - 8
a sprinkle of cumin
salt and pepper to taste
spinach, as much as you want but i reccomend about 2 large handfulls
tap water
0.5 cup quinoa (rice or cous cous will also work)
Directions
the recipe is a rough guideline, i prefer to cook freely but this should make 2 generous servings.
1. Pour the olives and juices into a large pot.
Add the chunky chopped onion, cloves, cumin and herbs to taste. Simmer for a few minutes.
2. Add the chicken breasts whole and enough tap water so that they are covered. Let the water boil until the breasts are cooked, they will be very tender and fall apart. stir occasionally. (there will be a delicious watery sauce at the end)
3. Boil the quinoa in a seperate pan (like rice) untill cooked (see specific packet for details)
4. The spinach (or preffered vegetable) should be added at the end so it doesnt become overcooked. stir it through and it will shrink. voila!
(You could also replace the spinch with a side salad)
Serve the saucy chicken on top of the quinoa and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user CFREESTON1.
1. Pour the olives and juices into a large pot.
Add the chunky chopped onion, cloves, cumin and herbs to taste. Simmer for a few minutes.
2. Add the chicken breasts whole and enough tap water so that they are covered. Let the water boil until the breasts are cooked, they will be very tender and fall apart. stir occasionally. (there will be a delicious watery sauce at the end)
3. Boil the quinoa in a seperate pan (like rice) untill cooked (see specific packet for details)
4. The spinach (or preffered vegetable) should be added at the end so it doesnt become overcooked. stir it through and it will shrink. voila!
(You could also replace the spinch with a side salad)
Serve the saucy chicken on top of the quinoa and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user CFREESTON1.