Thai Chicken Quinoa and Veggie Delight recipe
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Ingredients
- 2 cups water 1 cup quinoa 1 tablespoon olive oil ½ cup sliced fresh mushrooms 2 cloves garlic, minced 3 skinless, boneless chicken breast halves, diced 1 pinch sea salt, or to taste 1 pinch cracked black pepper, or to taste 1 carrot, grated ½ cup diced red onion ¼ cup diced tomato 2 green onions, diced ¼ cup chopped fresh cilantro 1 tablespoon lime juice
Nutrition Info
- 319.4 caloriescarbohydrate: 33.6 gcholesterol: 51.9 mgfat: 8.8 gfiber: 4.4 gprotein: 26.2 gsaturatedFat: 1.5 gservingSize: -sodium: 148 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Thai Chicken Quinoa and Veggie Delight
Directions
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Bring water to a boil in a saucepan, add quinoa, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 25 minutes. Fluff quinoa with a fork, set aside to cool for 10 minutes.
Heat olive oil in a large skillet over medium heat. Cook and stir mushroom and garlic in hot oil until the mushrooms are tender, about 3 minutes. Transfer mushroom mixture to a bowl. Return skillet to heat.
Cook and stir diced chicken in the skillet until no longer pink the center, 10 to 15 minutes, season with sea salt and pepper. Stir carrot, red onion, tomato, and green onion with the chicken, cook and stir until the vegetables are hot, 2 to 3 minutes. Add quinoa and stir. Top with cilantro and lime juice.