What I Eat

Quinoa with Chicken and Vegetables

Serves: 4

Ingredients:
1 large boneless skinless chicken breast
1 tablespoon vegetable oil
pepper, to taste
1 cup carrots (approximately 2 or 3), rinsed, peeled, and cut into coin-shaped pieces
1 cup green beans, rinsed, with the ends removed and the beans broken in half
1 cup whole wheat quinoa
2 cups water
14.5 oz. can chicken broth
1/2 teaspoon garlic powder

Directions:
Preheat oven to 450 degrees. Coat chicken breast with oil. Place chicken on a foil lined pan and season with pepper. Bake for 25 to 30 minutes or until chicken is no longer pink and juices run clear. Cut into bite-sized pieces. Put quinoa in a fine-mesh strainer and rinse with cold water until water runs clear. Drain. Bring water to a boil. Add quinoa. Stir and reduce heat to low. Cover and cook for 12 to 16 minutes or until water is absorbed. Fluff quinoa with a fork. Bring chicken broth to a boil. Add carrots, green beans, and garlic powder. Cook on medium-high heat for 7 minutes or until carrots are tender-crisp. Stir in chicken. Serve chicken and vegetable mixture over quinoa. Have with a serving of milk or a glass of water.

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