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Ingredientes
- 1 Tbsp. extra virgin extra virgin olive oil
- 4 lrg skinless chicken thighs
- 1 med onion, thinly sliced
- 2 x tomatoes, seeded and diced
- 1 lrg garlic clove, chopped
- 1/2 c. fat-free, reduced-sodium chicken broth
- 2 Tbsp. fresh lime juice
- 1/2 tsp salt
- 1/2 c. quinoa, rinsed and liquid removed
- 1/4 lb green beans, cut in 1 inch pcs
- 1 Tbsp. fresh thyme leaves, or possibly 1 teaspoon dry Freshly grnd black pepper, to taste
Direcciones
- Heat oil in medium non-stick skillet over medium-high heat. Add in chicken and brown on both sides, turning pcs once, about 10 min. Transfer chicken to a plate.
- In same pan, saute/fry onions till lightly browned, about 5 min. Add in tomatoes and garlic. Cook till tomatoes soften, stirring occasionally, 5 min.
- Return chicken and any juices to pan. Add in chicken broth, lime juice and salt.
- Cover pan tightly and simmer 20 min.
- Add in quinoa, beans and thyme. Cover and cook till quinoa is swelled and almost tender to the bite, about 20 min. Remove pan from heat and let sit, covered, 10 min, till quinoa is fluffy and soft. Add in salt and pepper to taste, if you like, and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 757g | |
| Calories 1036 | |
| Calories from Fat 425 | 41% |
| Total Fat 47.48g | 59% |
| Saturated Fat 10.59g | 42% |
| Trans Fat 0.4g | |
| Cholesterol 151mg | 50% |
| Sodium 1508mg | 63% |
| Potassium 1796mg | 51% |
| Total Carbs 98.86g | 26% |
| Dietary Fiber 20.5g | 68% |
| Sugars 7.68g | 5% |
| Protein 54.59g | 87% |
