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Recipes
Spring Chicken with Quinoa
2 servings
40 minutes total (Active 15 minutes)

Ingredients

  • 1 medium tomato, chopped roughly
  • 1 lb boneless, skinless chicken thighs
  • 1 tablespoon garlic-herb seasoning
  • 1 tablespoon olive oil
  • 1 (6-oz) package fresh English peas
  • 1 (5-oz) package 50⁄50 lettuce blend
  • ½ cup quinoa
  • 8 oz unsalted chicken stock

Steps

    1. Chop tomato. Cut chicken into bite-size pieces, then toss with seasoning and oil (wash hands).
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place chicken in pan; cook 4–5 minutes, stirring occasionally until browned. Add tomatoes, peas, and lettuce; stir until greens are wilted.
    3. Reduce heat to medium-low; stir in quinoa and stock. Cover and cook 20–25 minutes or until quinoa is tender and chicken is 165°F. Serve.

Amount per ½ recipe serving: Calories 470, Total Fat 22g, Sat Fat 5g, Trans Fat 0g, Chol 125mg, Sodium 810mg, Total Carb 19g, Fiber 7g, Sugars 8g, Protein 48g, Calc 10%, Vitamin A 120%, Vitamin C 100%, Iron 30%