Friday, February 10, 2012

Roasted Red Pepper Quinoa with Chicken

This recipe is healthy and packed with protein!

serves 8 ( 6 points + )

  • 2 lbs. boneless, skinless chicken tenders
  • garlic powder, oregano, salt and pepper
  • 2 T. olive oil
  • 1-½ c. uncooked Quinoa
  • 3 c. fat-free chicken broth
  • 1-½ c. thinly sliced carrots
  • 2 roasted red peppers, chopped
  • ¼ c. Kalamata olives, chopped
  • ¼ c. sliced green onion

Preheat oven to 375. Heat oil in 2 oven-proof nonstick pans ( such as cast iron). If you do not have oven-proof pans, you can cook the chicken completely in a pan on top of the stove.

Sprinkle chicken with salt, pepper, oregano and garlic. Cook 3 minutes on one side or until browned. Turn. Place pans in oven and cook until no longer pink ( about 10 minutes)

Meanwhile, place quinoa in a fine mesh sieve and rinse with cold water. Drain and place in a pot with chicken broth. Bring to a boil; reduce heat to low, cover and simmer until liquid is almost absorbed ( about 15 minutes) Add carrots and cook an additional 2 minutes. Remove from heat, stir in roasted red peppers, olives and green onions. 

Serve chicken with quinoa.

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