Ingredients:
- 3 skinless, boneless chicken breast halves, cut into 1-inch pieces
- 8 spears fresh asparagus, trimmed and cut into 1-inch pieces
Directions:
- Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
- Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
- Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.58 Kcal (1614 kJ) | ||
| Calories from fat | 101.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.26g | 17% | |
|---|---|---|---|
| Cholesterol | 104.43mg | 35% | |
| Sodium | 1005.08mg | 42% | |
| Potassium | 913.34mg | 19% | |
| Total Carbs | 29.22g | 10% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 41.99g | 84% | |
| Vitamin C | 24.9mg | 42% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 9.1mg | 50% | |
| Calcium | 42.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 98.64 Kcal (413 kJ) | ||
| Calories from fat | 25.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 17% | |
|---|---|---|---|
| Cholesterol | 26.72mg | 35% | |
| Sodium | 257.12mg | 42% | |
| Potassium | 233.65mg | 19% | |
| Total Carbs | 7.48g | 10% | |
| Sugars | 0.31g | 5% | |
| Dietary Fiber | 0.97g | 15% | |
| Protein | 10.74g | 84% | |
| Vitamin C | 6.4mg | 42% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 2.3mg | 50% | |
| Calcium | 10.9mg | 4% | |
* 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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