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
- Rinse the quinoa.
- Cut the chicken into bite-sized pieces (it will cook faster)
- 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.
- 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).
- Stir in the pesto, peas and lemon juice. Cover to heat through.
- 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.
- Add the asparagus to the crock pot and stir to combine.
- 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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