Recipes and Cooking Chipotle Quinoa with Kale, Beans, and Chicken 5.0 (2) Searching for easy chicken recipes that packs in a lot of nutrition, too? Look no further than this chipotle quinoa and black beans with kale and chicken. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 7, 2013 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Total Time: 45 mins Servings: 4 Yield: About 3 ounces chicken, 3/4 cup kale mixture, and 1/2 cup quinoa mixture each Jump to Nutrition Facts Ingredients 1 - 1 ¼ pound skinless, boneless chicken breast halves 2 tablespoon adobo sauce 1 tablespoon olive oil ½ cup chopped onion (1 medium) 6 cup torn fresh kale 1 15 ounce can red kidney beans, rinsed and drained ¾ cup reduced-sodium chicken broth 1 ⅓ cup hot cooked quinoa ¼ cup snipped fresh cilantro 1 canned chipotle pepper in adobo sauce, drained and finely chopped ¼ cup light sour cream Chili powder (optional) Directions 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°F), turning once. Remove from skillet; cover and keep warm. 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. 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. Rate it Print Nutrition Facts (per serving) 450 Calories 13g Fat 44g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 450 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 15% Cholesterol 77mg 26% Sodium 640mg 28% Total Carbohydrate 44g 16% Total Sugars 6g Protein 37g Vitamin C 122.8mg 614% Calcium 212mg 16% Iron 4.9mg 27% Potassium 1265mg 27% Folate, total 92.7mcg Vitamin B-12 0.2mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.