CHICKEN & QUINOA “STIR FRY” WITH LEEKS AND PEAS

In In The Kitchen, Magazine by RI Magazine

SERVES 4
YOU’LL NEED
1 lb cooked pulled chicken breast
1 cup quinoa
2 cups water
Kosher salt
Pepper
2 tbsp grapeseed oil
2 leeks, whites only, diced
1 cup peas
3 cups spinach
2 tsp grated lemon zest
½ cup chopped fresh flat-leaf parsley

MAKE IT
1) In a medium saucepan, combine the quinoa, 2 cups water and 1/4 teaspoon salt and bring to a boil. Reduce heat to low and steep for 15 minutes, covered.
2) Heat the oil in a medium skillet over medium heat. Add the leeks, season with 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 7 to 8 minutes. Add the chicken and saute for 3-5 minutes more to heat the chicken through then add the peas and spinach and lemon zest. Saute until the spinach is wilted, stirring occasionally, and until heated through, about 3 minutes. Stir in the parsley. Fold the mixture into the quinoa.

THE MACROS
CALORIES: 439
PROTEIN: 41 g
FAT: 14 g
CARBS: 40 g

Print Friendly, PDF & Email