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.