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- 1 - 1 1/4 pounds skinless, boneless chicken breast halves
- 2 tablespoons adobo sauce
- 1 tablespoon olive oil
- 1/2 cup chopped onion (1 medium)
- 6 cups torn fresh kale
- 1 15 ounce can red kidney beans, rinsed and drained
- 3/4 cup reduced-sodium chicken broth
- 1 1/3 cups hot cooked quinoa
- 1/4 cup snipped fresh cilantro
- 1 canned chipotle pepper in adobo sauce, drained and finely chopped
- 1/4 cup light sour cream
- Chili powder (optional)
1. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Brush both sides of chicken with adobo sauce. In a large skillet heat oil over medium-high heat. Add chicken; reduce heat to medium. Cook for 10 to 12 minutes or until chicken is no longer pink (170 degrees F), turning once. Remove from skillet; cover and keep warm.
2. Add onion to skillet; cook until tender, stirring occasionally. Stir in kale, beans, and broth. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until kale is tender.
3. In a medium bowl combine quinoa, cilantro, and chipotle pepper. Slice chicken. To serve, divide quinoa mixture, kale mixture, and chicken among shallow serving bowls. Top with sour cream. If desired, sprinkle with chili powder.
- Servings Per Recipe 4,
- cal. (kcal) 450,
- Fat, total (g) 13,
- chol. (mg) 77,
- sat. fat (g) 3,
- carb. (g) 44,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 10,
- sugar (g) 6,
- pro. (g) 37,
- vit. A (IU) 15403,
- vit. C (mg) 123,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 93,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 640,
- Potassium (mg) 1265,
- calcium (mg) 212,
- iron (mg) 5,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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