This meal is very simple to make. It also provides you with all the nutrition you need, you get your meat serving, vegetable serving and your grain. It’s also pretty low in calories for a dinner meal. This recipe is for two servings, you can adjust it to however many servings you need. It has 436 calories per serving, 29 grams of protein, 49 grams of carbs, 7 grams of fiber.
Ingredients:
1/2 teaspoon of paprika
1/2 teaspoon of ground cumin
2 chicken legs
1 tablespoon of canola oil, divided
1/2 of a medium onion, chopped
1 clove of garlic, chopped
1/2 cup of quinoa
1/2 can of diced tomatoes, drained
1/2 cup of reduced sodium chicken broth
1 bay leaf
1/2 teaspoon of ground black pepper
1/2 cup of peas, if frozen, thawed
Directions:
1) Combine paprika, cumin and salt in a bowl. Rinse chicken off and pat dry. Rub dry mix all over chicken legs.
2) Heat 1/2 tablespoon of oil in a deep skillet over medium-high heat. Add chicken and brown, 6 to 8 minutes,
turning once. Remove to plate.
3) Add remaining 1/2 tablespoon of oil to skillet. Add onion and garlic and saute for about 3 minutes. Stir in quinoa,
tomatoes, chicken broth and bay leaf. Place chicken into mixture and sprinkle with pepper. Bring to a boil. Cover
and reduce heat and simmer until quoina is tender and chicken is cooked through, about 20 minutes. The trick here
is to make sure the quinoa has enough moisture in the pan and doesn’t burn, if it’s starting to get dry, add water
a tablespoon at a time.
4) Remove from heat and stir in peas. Cover and let stand about 10 minutes, remove bay leave. Serve with chicken
laying over the bed of quinoa pilaf.
Enjoy!
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