Chicken with Quinoa

2.67/5 (3)
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Makes:
  • 6 servings
  • 12 servings
Prep Time:
3 minutes 3 minutes
Cooking Time:
25 minutes 25 minutes
Prepared as described this recipe will “pack a protein punch”, but for additional protein add white beans and cook the quinoa in chicken broth. To add additional flavor or variety, top with low-fat sour cream and salsa for a Mexican-inspired dish. Other grains such as bulgur, rice, or couscous can also be used.

Directions

1.Heat 2 tsp olive oil in skillet; add the ground chicken, rosemary, salt, and pepper.

2.Cook until cooked through and browned.

3.Add frozen kale and chicken broth and allow to thaw and wilt; approximately 2-3 minutes.

4.While the chicken is cooking, separately cook quinoa according to package directions in medium size saucepan with remaining tsp of olive oil. Fluff with fork when cooked.

5.Add quinoa to skillet with chicken and kale and combine well. Serve warm.

1.Heat 1 tbsp olive oil in skillet; add the ground chicken, rosemary, salt, and pepper.

2.Cook until cooked through and browned.

3.Add frozen kale and chicken broth and allow to thaw and wilt; approximately 2-3 minutes.

4.While the chicken is cooking, separately cook quinoa according to package directions in medium size saucepan with remaining tsp of olive oil. Fluff with fork when cooked.

5.Add quinoa to skillet with chicken and kale and combine well. Serve warm.

Nutritional Data (per serving)

217 calories

4.8 gram(s) fat

0.6 gram(s) saturated fat

47 mg cholesterol

19.9 gram(s) carbohydrate

2.8 gram(s) dietary fiber

23.9 gram(s) protein