Photo: Lily Banse
Chicken with Quinoa and Veggies
12 ingredients
30 min + 25 min
4 servings
openrecipes
"A quick recipe that can be adjusted to include whatever vegetables you have on hand. It could probably be done well with shrimp also. You could easily try different vegetables. The times and amounts are variable depending upon how thick you slice your chicken and veggies, as well as how crisp you prefer the zucchini."
Estimated Nutrition (whole recipe, rough)
717
Calories
50g
Protein
31g
Fat
63g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup rinsed quinoa
- 2 cups chicken broth
- 2 tablespoons extra-virgin olive oil
- 2 garlic scapes, chopped
- 1 small onion, chopped
- 2 skinless, boneless chicken breast halves - cut into strips
- 2 tablespoons extra-virgin olive oil
- 1 zucchini, diced
- 1 tomato, diced
- 4 ounces crumbled feta cheese
- 8 fresh basil leaves
- 1 tablespoon lime juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes