Simple & easy nutritional dish! Great for a quick, fast dinner for 2.
1. Marinate chicken in peanut sauce.
2. Cook quinoa as described on box (1 cup quinoa, 2 cup water, bring to a boil, reduce to simmer. Cover & summer for 10-15 minutes)
3. Steam Kale (in strainer over boiling water).
4. While quinoa & kale are cooking, add chicken to hot skillet. Cook until browned & no longer pink, 8 to 10 minutes.
5. Combine all cooked ingredients in bowl, add chopped tomato & avacado. Top with your favorite sauce.
6. Enjoy!
I prefer adding sweet chili sauce, braggs liquid aminos, or advarak sauce (for those who like it spicy)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 2.5 Servings | ||
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Calories: 817 | ||
Calories from Fat: 328 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 49 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 52.6mg | 16 % | |
Sodium 584.5mg | 20 % | |
Potassium 1360.3mg | 36 % | |
Total Carbohydrate 80.5g | 24 % | |
Dietary Fiber 15.6g | 62 % | |
Sugars, other 64.9g | ||
Protein 41.9g | 60 % | |
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: 817
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