Quinoa, Veggie & Chicken Bowl

Macros / Serving Size

Protein 41 g | Fat 35 g | Carbs 73 g

% Calories of Macros / Serving Size

Calories 762 | Protein 21 % | Fat 41 % | Carbs 38 %

Nutrients / Serving Size

Fiber 10 g | Sodium 835 mg | Sat. Fat 6 g

Ingredients (serves 4)

• 2½ cups low-sodium chicken broth
• 2 cups quinoa
• 15 oz. can green beans, drained
• 15 oz. can whole kernel corn, drained
• 10-15 cherry tomatoes, halved
• 16 oz. can chunked, cooked, chicken breast, drained
• 6 tbsp. olive oil
• 1 tbsp. lemon juice
• ¼ cup chopped parsley
• 1 tsp. minced garlic
• ¼ tsp. pepper

Directions

1. Using a large sauce pan, bring the low-sodium chicken broth and quinoa to a boil. Cover and then simmer for 10 minutes. Stir occasionally.
2. While the quinoa is simmering, in a large bowl combine the green beans, corn, cherry tomatoes and cooked boneless chicken breast (leftover, canned, or rotisserie) or cooked turkey. Gently toss.
3. Once the quinoa is finished cooking, remove it from the pan and spread thinly on a clean baking sheet so it can cool quickly.
4. Mix together olive oil, lemon juice, chopped parsley, minced garlic, and pepper.
5. Add the cooled quinoa to the vegetables and chicken. Drizzle the dressing over the mixture and gently toss.
6. Serve ⅛ of the mixture in a bowl alongside your favorite piece of fresh fruit or yogurt.

Notes

• Freeze the leftovers in single servings for a lunch or quick dinner. This meal can be served cold or heated in the microwave. The dressing in step 4 works great as a meat marinade, or can be cooked with meat for a unique flavor. Use the dressing in Step 4 to top your favorite salads.
• Nutrition analysis is based on the yield of 13 oz. from canned, cooked chicken and the draining and gentle rinsing of the canned vegetable products.  Although the large majority of fat in this dish is from healthy fat, the olive oil can be cut to 3 tbsp. to decrease the calorie content and fat grams, if desired.