This slow cooker recipe for chicken with quinoa and spring vegetables is light and hearty. As the chicken gently cooks for hours it becomes extremely tender and juicy, but it’s the quinoa that’s the real surprise in this dish.
(Makes 8 servings, about 1 cup each)
Source: BODi Nutrition Blog.
What You Need
1½ cups dry quinoa
1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes
7 cups low-sodium organic chicken broth, divided use
4 cloves garlic, finely chopped
1 tsp. dried basil (or chives or parsley)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
6 tsp. prepared pesto sauce
3 cups fresh or frozen peas
1 Tbsp. fresh lemon juice
2 tsp. olive oil
2 cups shredded (or grated) carrots
1 bunch asparagus, cut into bite-sized pieces (about 2 cups)
½ cup grated Parmesan cheese
How To Make
Place quinoa, chicken, 4 cups broth, garlic, and basil in a 3-quart slow cooker. Season with salt and pepper if desired. Mix well and cover; cook on low for 3 to 3½ hours, or until chicken is not pink and quinoa is tender. The mixture will be very thick and sticky.
Remove lid. Add remaining 3 cups broth, 1 cup at a time, until mixture resembles the consistency of risotto. You may not need to add all of the broth.
Add pesto sauce, peas, and lemon juice; mix well and cover. Set aside.
Heat oil in medium nonstick skillet over medium-high heat.
Add carrots; cook, stirring frequently, for 2 to 3 minutes, or until carrots are tender-crisp.
Add asparagus; cook, stirring frequently, for 2 to 3 minutes, or until asparagus is tender-crisp.
Fold carrot and asparagus mixture into quinoa mixture; mix well.
Top each serving with 1 Tbsp. cheese.
Recipe Note:
After you plate your dish, add a sprinkling of Parmesan cheese on top of each to bring all of the flavors together with a little unexpected richness.
Estimated Nutritional Information (per serving):
Calories 320 - Calories from Fat 81
% Daily Value*
Fat 9g - 14%
Saturated Fat 2g - 13%
Cholesterol 41mg - 14%
Sodium 363mg - 16%
Carbohydrates 36g - 12%
Fiber 7g - 29%
Sugar 5g - 6%
Protein 26g - 52%
* Percent Daily Values are based on a 2000 calorie diet.
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