Chicken with Peas & Quinoa
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Ingredients40 m servings 499 cals
Original recipe yields 4 servings
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet, cover and keep warm.
- Add the paprika and quinoa to the skillet and stir to coat. Stir in the broth and sauce and heat to a boil. Reduce the heat to medium. Cover and cook for 15 minutes or until the quinoa is tender. Stir in the peas. Return the chicken to the skillet. Cook until the chicken is cooked through.
Per Serving: 499 calories; 11.3 g fat; 63.2 g carbohydrates; 36.6 g protein; 66 mg cholesterol; 1079 mg sodium. Full nutrition