Directions:
- Place chicken , water, salt, pepper, margarine, and celery in a large skillet over medium heat.
- Cook one side 8 minutes then add spices.
- Turn chicken and add veggies.
- Cover & cook 10 minutes. Veggies should be tender & chicken cooked through.
- Add cooked quinoa and heat until all liquids are absorbed.
- Spoon into individual plates and sprinkle with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 651.49 Kcal (2728 kJ) | ||
| Calories from fat | 475.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.83g | 81% | |
|---|---|---|---|
| Cholesterol | 118.91mg | 40% | |
| Sodium | 411.4mg | 17% | |
| Potassium | 571.91mg | 12% | |
| Total Carbs | 27.49g | 9% | |
| Sugars | 4.11g | 16% | |
| Dietary Fiber | 5.6g | 22% | |
| Protein | 16.73g | 33% | |
| Vitamin C | 44.3mg | 74% | |
| Iron | 1.8mg | 10% | |
| Calcium | 63.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 190.51 Kcal (798 kJ) | ||
| Calories from fat | 139.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.45g | 81% | |
|---|---|---|---|
| Cholesterol | 34.77mg | 40% | |
| Sodium | 120.3mg | 17% | |
| Potassium | 167.24mg | 12% | |
| Total Carbs | 8.04g | 9% | |
| Sugars | 1.2g | 16% | |
| Dietary Fiber | 1.64g | 22% | |
| Protein | 4.89g | 33% | |
| Vitamin C | 13mg | 74% | |
| Iron | 0.5mg | 10% | |
| Calcium | 18.7mg | 6% | |
* 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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