Servings:
Makes 4 muffins, 2 servings
Ingredients
- 1/4 onion, chopped
- 1 garlic clove, crushed
- 1/2 red bell pepper, diced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground coriander
- 1/2 cup diced zucchini
- 4 ounce chicken, cubed
- 1/4 cup uncooked quinoa, rinsed and drained
- 3/4 cup low- sodium chicken broth
- 2 cup chopped fresh spinach
Preparation
Baking Directions:
1.Heat a skillet over medium- high heat.
Coat with olive oil spray.
2.Sauté the onion, garlic, and bell pepper for 4 to 5 minutes, until tender.
3.Stir in the pepper flakes, oregano, coriander, and zucchini and cook for 2 minutes.
4.Add the chicken and sauté for 3 minutes, stirring occasionally to cook all sides.
5.Add the quinoa and allow it to toast for 2 minutes.
6.Pour in the broth, lower the heat, and cover.
Cook for 15 minutes, or until the quinoa is cooked through and the broth is absorbed.
7.Add the spinach and stir in until wilted.
Tips:
Nutrition information: 363 calories, 5g protein, 45g carbs, 5g fat
