A tasty and satisfying take on my favorite risotto with fewer calories, more fiber and lower carbs.
Add quinoa to chicken broth in a adequate pan to hold the liquid and grain. Bring to a boil, drop heat, cover and simmer for 15-20 minutes.
Heat olive oil in a large saute pan. Add garlic and cook until it begins to caramelize.
Add chicken to the pan, searing on both sides. Cook until almost done. Remove from pan.
Add asparagus and peas to pan. Toss in oil and garlic about 2 minutes.
Add cooked quinoa and any cooking liquid to the pan and stir.
Drop the chicken back into the pan and mix all the ingredients.
Top with parmesan cheese (if desired).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (270g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 311 | ||
Calories from Fat: 91 (29%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 10.1g | 13 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 28.1mg | 9 % | |
Sodium 713.9mg | 25 % | |
Potassium 491.6mg | 13 % | |
Total Carbohydrate 34.5g | 10 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 29.3g | ||
Protein 20.9g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 311
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.