Something I came up with to use a rotisserie chicken.
Pre-heat oven to 425
Place Brussels sprouts and carrots in a small baking dish. Mix canola oil, mustard, maple syrup, 1/2 tsp salt,and water and pour over vegetables, mixing it a bit with your hands to coat the vegetables. Roast for 25 minutes.
Heat olive oil in sautee pan over med heat. Add the garlic and cook for about 30 seconds. Add the shredded chicken, the parsley, the raisins, cherries, and tsp of salt. Add 1/2 cup of water and continue cooking on medium until water is absorbed.
Meanwhile, prepare quinoa in 2 cups of water.
When the three components are done toss it all together in a bowl and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 528 | ||
Calories from Fat: 317 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.2g | 47 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 86.9mg | 27 % | |
Sodium 415.6mg | 14 % | |
Potassium 605.2mg | 16 % | |
Total Carbohydrate 33.4g | 10 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 27.9g | ||
Protein 21.6g | 31 % | |
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: 528
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