Tuesday, June 10, 2014

Healthy Chicken Quinoa Power Bowl

Let me start this post by saying that so far The Skinny Supper Club has been a huge success.  All of the recipes have been phenomenal but last night's recipe was my favorite so far and one of the best recipes I have made in a long time.

I decided to try to the Healthy Chicken Quinoa Power Bowl because it was different than anything I had made plus it was gluten free without making any changes.  

Serving Size:
1/8th of Recipe (about 1 cup)
Calories:  297
Weight Watchers Points:  7

1 cup dry quinoa
2 cups reduced-sodium chicken broth
¾ cup Garden Fresh Pesto (I used store bought)
12 oz grilled chicken breast
4 Tbsp lemon juice
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder
3 tsp extra virgin olive oil
4 cups tightly packed kale, chopped
2 cups carrots, chopped
3 Tbsp fresh garlic, minced
¼ tsp salt
¼ tsp black pepper
2 — 14.5 oz cans fire-roasted tomatoes

Optional (*Optional ingredients are not included in the nutritional calculations.)
8 Tbsp crumbled reduced-fat feta cheese


-In a saucepan, combine dry quinoa and chicken broth. Cover and bring to a boil. Once boiling, reduce to simmer for 15 minutes. Remove from heat and set aside.

-Make pesto according to directions. Homemade version is linked in ingredients list or forgo this step if using store bought.  As I mentioned above I used store bought.

-In a large sealable baggie, place grilled chicken breast, lemon juice, garlic powder, paprika and onion powder. Seal bag and shake, set aside.

-In a large pot over medium-low heat add olive oil, kale and carrots. 

-Sauté until carrots are al denté, add garlic, salt and pepper and mix well. 

-Add tomatoes, quinoa, chicken mixture and combine.  Cook for 2 minutes. 

-Stir in pesto.

-Serve hot with optional 1 Tbsp feta on top of each bowl.

What's your favorite quinoa recipe?  

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