- 4
Ingredients
- Chicken
- 1 large sweet yellow onion, chopped
- 4 cloves garlic, minced or pressed
- 1 lb. ground chicken breasts (or boneless skinless chicken breasts) - see note
- 3 tbsp. tomato paste
- 2 cans (14.5 oz.) diced tomatoes, undrained (or fresh tomatoes, chopped)
- 1/4 cup zesty italian dressing (See note)
- 1/2 cup reduced-sodium chicken broth
- 1 tbsp. fresh spicy oregano
- fresh cracked pepper to taste
- 1/4 cup grated parmesan cheese -see note
- Quinoa
- 1 cup quinoa
- 2 cups water
Preparation
Step 1
Chicken:
Spray the bowl of a slow cooker with misted olive oil (or non-stick cooking spray) or place of slow cooker liner inside of it.
Add onion, garlic to the bottom of the bowl.
Add chicken, tomato paste, tomatoes, zesty italian dressing, chicken broth, spicy oregano and pepper. Stir to combine.
Cook on high for 3-4 hours or low for 7-8 hours.
Quinoa
Prepare the quinoa by combining the water and quinoa in a medium sauce pan. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
Toss the cooked quinoa and parmesan cheese with the cooked chicken mixture.
Servings 4, Calories 435, Fat 10.7g, Carbohydrates 45.3g, Protein 41.9g, Cholesterol 81mg, Sodium 1003mg, Potassium 435mg, Fiber 7.4g, Sugars 11.8g
Notes* For a vegan alternative, use diced tempeh and vegan parmesan. For those who prefer to make dressing rather than buy it, I use this recipe: http://www.food.com/recipe/zesty-italian-dressing-spice-mix-413362