PF Kitchen: Slow Cooker Chicken Primavera Quinoa

Ingredients

• 1 1/2 cups quinoa, uncooked

• 1 lb. boneless skinless chicken breasts

• 4 cups + 3 cups chicken broth (tip: use low sodium broth then use salt TO TASTE – this will significantly cut down on

  the sodium in this meal!)

• 4-6 cloves garlic

• 1/2 teaspoon dried parsley

• 1/2 teaspoon thyme

• 1/2 teaspoon basil

• 1 tablespoon olive oil

• 1 bunch asparagus, cut into bite sized pieces

• 6 ounces pesto

• 2 1/2 cups frozen peas

• squeeze of lemon

  For topping:

• Fresh parsley, chives or other fresh herbs

• Sliced or shredded Parmesan cheese Preparation

1. Rinse the quinoa.

2. Cut the chicken into bite-sized pieces (it will cook faster)

1. Place the quinoa, chicken, 4 cups broth, garlic, basil, thyme, parsley, salt and pepper in the crock pot. Cover and cook on low for 3-4 hours.

2. When the quinoa and chicken are done, the mixture should be very thick and sticky. Add the remaining 3 cups broth and stir to combine (don’t add all the additional liquid in step three unless you think it needs it – if it appears very sticky, you will need all 3).

3. Stir in the pesto, peas and lemon juice. Cover to heat through.

4. While the peas are heating in the crock pot: Heat oil in a skillet, then add the asparagus and sauté for 5-7 minutes,

   until the asparagus is tender but still crisp.

5. Add the asparagus to the crock pot and stir to combine.

6. Top each serving with fresh herbs, cheese or anything else you want!

Nutrition Information

Makes 8 servings

Per serving: 270 calories, 13.5g fat, 241g sodium, 24.5g carbs, 1.9g sugar, 12.9g protein

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