How Athletes Can Get the Most Out of Their Calories to Lose Weight

One-Pot Quinoa, Chicken and Veggies Recipe

quinoa, chicken recipe

Ingredients:
  • 2 1/2 cups water 
  • 1 cup quinoa, rinsed and drained 
  • 2 teaspoons organic chicken or vegetable bouillon 
  • 2 cloves garlic, crushed 
  • 2 1/2 cups cookedchicken breast or rotisserie chicken, chopped 
  • 2 zucchini, chopped 
  • 1/2 cup sun-dried tomatoes, coarsely chopped 
  • 1/2 teaspoon dried basil

Bring water to a boil in a medium saucepan over high heat. Add quinoa, bouillon, and garlic and return to a boil.

Cover, reduce heat to low, and set timer for 20 minutes. After 10 minutes have gone by, stir in chicken, zucchini, sun-dried tomatoes, and basil and cover again.

With two minutes remaining, remove lid and stir again. Leave pot uncovered to allow any remaining water to evaporate. Scoop into bowls and enjoy.

Makes 4 servings.

Per serving: 351 calories, 7g fat, 39g total carbohydrate, 5g dietary fiber, 35g protein

Republished with permission of VeloPress from Racing Weight Cookbook. Try more recipes at racingweightcookbook.com.

More: 9 Best Low-Calorie Recipes

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About the Author

Matt Fitzgerald

Active Expert Matt Fitzgerald is the author of Iron War: Dave Scott, Mark Allen & The Greatest Race Ever Run (VeloPress 2011), RUN: The Mind-Body Method of Running by Feel, Racing Weight, Racing Weight Quick Start Guide, Racing Weight the second edition, and The New Rules of Marathon and Half-Marathon Nutrition. He is also a coach and training intelligence specialist for PEAR Sports. Learn more at mattfizgerald.org.

Active Expert Matt Fitzgerald is the author of Iron War: Dave Scott, Mark Allen & The Greatest Race Ever Run (VeloPress 2011), RUN: The Mind-Body Method of Running by Feel, Racing Weight, Racing Weight Quick Start Guide, Racing Weight the second edition, and The New Rules of Marathon and Half-Marathon Nutrition. He is also a coach and training intelligence specialist for PEAR Sports. Learn more at mattfizgerald.org.

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