Chicken with Quinoa and Vegetables
Preparation Time: 30 mins
Cooking Time: 25 mins
Rating:
FatSecret Members Average Rating
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by member: bhollenbeck
Chicken with Quinoa and Vegetables
A quick chicken recipe that can be adjusted to include whatever vegetables you have on hand.
Ingredients
Directions
- Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan.
- Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
- While quinoa is cooking, chop garlic and onion. Dice zucchini and tomato.
- Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes.
- Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes.
- Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes.
- Return chicken to skillet and sprinkle with feta cheese, basil leaves and lime juice.
- Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.
243 members have added this recipe to their cookbook.
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Reviews
It was a nice presentation and idea, but even with the broth, I felt that it lacked some flavor. I even marinated the chicken in a dressing, but it still lacked the savory sensation. Perhaps it's just me. I'll try it again, but try to add some kick to it.
09 Apr 12 by member: avocados
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This was a real hit with the family!
05 Mar 11 by member: pmcconne
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Nutritional Summary:
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There are 389 calories in 1 serving of Chicken with Quinoa and Vegetables.
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Calorie Breakdown: 40% fat, 36% carbs, 25% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1629 kj
389 kcal
Fat
17.32g
Saturated Fat
5.997g
Monounsaturated Fat
7.63g
Polyunsaturated Fat
2.338g
Carbohydrates
34.85g
Sugar
3.12g
Fibre
3.4g
Protein
23.96g
Sodium
856mg
Cholesterol
56mg
Potassium
691mg
Calorie Breakdown:
Carbohydrate (35%)
Fat (40%)
Protein (25%)
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*Based on an RDI of 2000 calories
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