One-Pot Quinoa, Chicken and Veggies Recipe
- 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.
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