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Chicken and Vegetables with Quinoa

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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Looking for a filling dinner idea? Then check out this chicken, veggies and quinoa recipe that’s made easily on a stove top in just 25 minutes.

Ingredients

1 1/3
cups uncooked quinoa
2 2/3
cups water
2/3
cup chicken broth
2
cups (1-inch pieces) fresh green beans
1/2
cup ready-to-eat baby-cut carrots, cut in half lengthwise
1
tablespoon olive oil
1/2
lb boneless skinless chicken breasts, cut into bite-size pieces
1/2
cup bite-size strips red bell pepper
1/2
cup sliced fresh mushrooms
1/2
teaspoon dried rosemary leaves
1/4
teaspoon salt
2
cloves garlic, finely chopped

Directions

  • 1 Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
  • 2 In 2-quart saucepan, heat water to boiling. Add quinoa; return to boiling. Reduce heat to low. Cover; cook 12 to 16 minutes or until liquid is absorbed.
  • 3 Meanwhile, in 12-inch nonstick skillet, heat broth to boiling over high heat. Add green beans and carrots. Reduce heat to medium-high. Cover; cook 5 to 7 minutes or until vegetables are crisp-tender.
  • 4 Stir oil, chicken, bell pepper, mushrooms, rosemary and salt and garlic into vegetables. Cook over medium-high heat 8 to 9 minutes, stirring frequently, until chicken is no longer pink in center. Serve over quinoa.

Expert Tips

Quinoa, pronounced “KEEN-wa,” was first grown in Peru. It contains all the amino acids, making it a complete protein--it is quick and easy to cook, making it a favorite grain.Quinoa's texture is light with a nutty flavor, perfect for main and side dishes.

Whole Grain Serving: 2 1/2

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
380mg
380%;
Total Carbohydrate
46g
46%
(Dietary Fiber
6g
6%
  Sugars
6g
6%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
20%;
Calcium
8%;
Iron
35%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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