Ingredients
- 1 tbsp olive oil
- 1 lb (454 g) chicken breasts
- 1 small red onion, finely chopped
- 2 red peppers, diced
- 1 green pepper, diced
- 6 cloves garlic, minced
- 2 tsp cumin seeds
- 1 tsp paprika
- 1 tsp curry powder
- ½ cup (125 ml) coconut milk
- Seasoning to taste
- 1½ cups (375 ml) low-sodium chicken broth
- ¾ cup (180 ml) quinoa, rinsed and strained
- Parsley, for garnish
How to Make It
- In a skillet, heat oil over medium heat and brown chicken breasts for 4 minutes each side. Add onion, peppers, garlic, cumin, paprika and curry. Cook for about 10 minutes. Pour coconut milk into skillet and continue cooking a few minutes. Season to taste.
- Meanwhile, in a saucepan over medium heat, bring broth to a boil and add quinoa. Reduce heat to low. Cover and let simmer for 12 minutes. Drain.
- Serve chicken with quinoa and garnish with parsley.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 330 kcal Calories from Fat: 108 kcal |
|
% Daily Value*
|
| Total Fat 12 g 34% |
Saturated Fat 2.5 g 13% |
Trans Fat 0.0 g |
Cholesterol 85 mg 28% |
Sodium 135 mg 2% |
carbohydrates 23 g 18% |
Dietary Fiber 3 g 8% |
Sugars 6 g 7% |
Protein 33 g 66% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |