Try this Chicken, Quinoa and Green-Olive Stew recipe, or contribute your own.
Suggest a better description1. Bring broth to a simmer in a large, heavy-bottomed pot over medium-high heat. Add chicken and lower heat to a simmer. Cook chicken, covered, 15 to 20 minutes, or until cooked through; transfer to a plate. Pour broth into a large bowl and set aside. Wipe out pots.
2. Add oil, onion and salt to pot and cook over medium heat until onion softens and is starting to brown, about 10 minutes.
3. Stir in cumin, coriander, oregano and garlic; cook 2 minutes. Add ancho chile powder, cayenne, chopped tomatoes, reserved broth, orange zest and quiona. Reduce heat and simmer, covered, unitl a white ring appears around each quinoa seed, 10 to 15 minutes. Meanwhile, shred chicken.
4. Add shredded chicken, chickpeas and olives and heat through.
Per serving: 488 cal;
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (408g) | ||
Recipe Makes: 5 Servings | ||
|
||
Calories: 159 | ||
Calories from Fat: 66 (42%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.3g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 447.5mg | 15 % | |
Potassium 365.9mg | 10 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 15.4g | ||
Protein 6.4g | 9 % | |
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: 159
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.