SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Quinoa Bowls with Kale, Beans, and Chicken

Makes: 4 servings Yield: About 3 ounces chicken, 3/4 cup kale mixture, and 1/2 cup quinoa mixture each
Start to Finish 45 mins
Chipotle Quinoa with Kale, Beans, and Chicken
Ingredients
  • 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)
Directions

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.

Nutrition Facts (Chipotle Quinoa with Kale, Beans, and Chicken)
  • 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 (g) 93,
  • Cobalamin (Vit. B12) (g) 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe