- 1 cup quinoa
- 2 cups chicken broth
- 1 tablespoon vegetable oil
- 3 skinless, boneless chicken breast halves, cut into 1-inch pieces
- 8 spears fresh asparagus, trimmed and cut into 1-inch pieces
- 1/2 red bell pepper, chopped
- Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
- Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
- Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.
04/17/2018
recipepes.com
Quinoa with Chicken, Asparagus and Red Peppers, recipe
PT15M
PT1H
5
455 calories
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