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Suggest a better descriptionBlend together well, then pour half over 2 skinless boneless chicken breasts to marinate. Place in heated soup pot and brown well. Set chicken aside.
In same pan, add quinoa and chicken stock and stir together, bring to simmer. Place strainer over quinoa and add carrots, snap peas, red cabbage, red pepper, broccoli, egg, salt and pepper. Cover with lid and simmer/steam for 20 minutes. Plate and add avacado.
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Serving Size: 1 (1036g) | ||
Recipe Makes: 1 | ||
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Calories: 426 | ||
Calories from Fat: 142 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 62mg | 2 % | |
Potassium 4931mg | 130 % | |
Total Carbohydrate 62.3g | 18 % | |
Dietary Fiber 15.6g | 62 % | |
Sugars, other 46.7g | ||
Protein 25.5g | 36 % | |
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: 426
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