Directions:
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Remove the chicken from the skillet and keep warm.
- Add the paprika and quinoa to the skillet and stir to coat. Stir in the stock and sauce and heat over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 15 minutes or until the quinoa is tender. Stir in the peas. Return the chicken to the skillet. Cook until the chicken is cooked through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 490.76 Kcal (2055 kJ) | ||
| Calories from fat | 199.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.12g | 34% | |
|---|---|---|---|
| Cholesterol | 29.48mg | 10% | |
| Sodium | 773.65mg | 32% | |
| Potassium | 690.14mg | 15% | |
| Total Carbs | 50.37g | 17% | |
| Sugars | 2.76g | 11% | |
| Dietary Fiber | 7.11g | 28% | |
| Protein | 22.74g | 45% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.6mg | 20% | |
| Calcium | 78.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 186.71 Kcal (782 kJ) | ||
| Calories from fat | 75.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.41g | 34% | |
|---|---|---|---|
| Cholesterol | 11.21mg | 10% | |
| Sodium | 294.33mg | 32% | |
| Potassium | 262.56mg | 15% | |
| Total Carbs | 19.16g | 17% | |
| Sugars | 1.05g | 11% | |
| Dietary Fiber | 2.71g | 28% | |
| Protein | 8.65g | 45% | |
| Vitamin C | 0.5mg | 2% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 20% | |
| Calcium | 29.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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