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Recipes
Southwestern-Style Chicken and Quinoa
4 servings
45 minutes total (Active 20 minutes)

Ingredients

  • Nonstick aluminum foil
  • 1 lime, for wedges
  • 1 large sweet potato
  • 1 (8 oz) package mini sweet peppers
  • 1 cup tri-color quinoa
  • 2 cups unsalted chicken stock (or broth)
  • 1 ½ lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil, divided
  • 1 (1 oz) packet reduced-sodium taco seasoning
  • 1 (12 oz) package fresh broccoli florets
  • 1 cup reduced-fat shredded cheddar cheese
  • ¼ cup cilantro-avocado dressing

Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Cut lime into wedges; cut potato and peppers into 1-inch chunks.
    2. Prepare quinoa following package stovetop instructions (using chicken stock). Coat chicken with 1 tablespoon each oil and taco seasoning, then place on baking sheet (wash hands). Coat potatoes with 1 teaspoon oil and arrange around chicken; bake 15 minutes.
    3. Coat peppers and broccoli with remaining 2 teaspoons oil and 1 tablespoon taco seasoning. Remove baking sheet from oven and arrange vegetable mixture around chicken and potatoes; bake 10–12 minutes until vegetables are tender and chicken is 165°F. Let stand 5 minutes before slicing chicken.
      4. Divide quinoa among serving bowls; top evenly with potatoes, vegetables, sliced chicken, cheese, dressing, and lime wedges. Serve.

Amount per ¼ recipe serving: Calories 640, Total Fat 21g, Sat Fat 6g, Trans Fat 0g, Chol 110mg, Sodium 870mg, Total Carb 58g, Fiber 9g, Total Sugar 11g, (Incl. 2g Added Sugars), Protein 55g, Vitamin D 0%, Calc 30%, Iron 30%, Potassium 25%