Weekend Recipes: Chicken, Quinoa, & Spice Special

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If you’re into building your physique, you’ve probably had to eat chicken and rice more times than you can remember. Qunioa provides a healthier alternative and this recipe also packs a punch.

What You Need

  • 1 cup uncooked quinoa
  • 2 cups water
  • Extra virgin olive oil
  • 1/2 medium onion, diced
  • 1/2 medium green pepper, diced
  • 2 chopped garlic cloves
  • 1/2 medium sliced red bell pepper
  • 1/2 pound boneless, skinless chicken, cut into slices
  • 1/2 cup liquid egg whites
  • 3 green onions, diced
  • 1/4 cup chopped cilantro
  • 1/8 sriracha sauce
  • Fresh cracked black pepper, to taste

How To Make It

Combine the quinoa and water in a saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan. Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat, after it has cooled to room temperature, cover and refrigerate at least 3 hours or until chilled (the quinoa can be cooked and refrigerated the day before). Heat a skillet Add the oil, and then stir in the onions along with the green peppers and cook for 2 minutes or until the onions are soft. Stir in the bell peppers and chicken, increase the heat to high, and cook for about 5 minutes, or until the chicken is browned and cooked through. Stir in the egg and cook for around a minute until the egg sets. Stir in the cooked quinoa and cook until everything is heated through. Season with black pepper and sriracha before serving.

Nutritional Value

This recipe yields 4 servings, provides about 20 grams of protein, 6 grams of fat, and 27 carbohydrates per serving.