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These hearty quinoa bowls are loaded with shredded chicken and fresh veggies, so make them your go-to when you need a healthy meal. Slow cook the chicken and quinoa together to cut down on the time you spend in the kitchen.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a 3 1/2- or 4-qt. slow cooker combine chicken, the water, quinoa, and 1/2 tsp. of the salt. Cover and cook on low 2 1/4 hours or until quinoa is tender. Remove chicken from cooker. Transfer quinoa mixture to a large bowl.

  • Shred chicken using two forks. Stir chicken, remaining 1/2 tsp. salt, oil, lemon juice, and crushed red pepper into quinoa mixture. Add cucumber, tomatoes, parsley, and green onions; toss to combine. Cover and chill at least 30 minutes (up to 8 hours).

  • Before serving, stir in mint and/or basil. Divide mixture among serving bowls. Top with olives.

Nutrition Facts

293 calories; 14 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 41 mg cholesterol; 549 mg sodium. 649 mg potassium; 24 g carbohydrates; 4 g fiber; 2 g sugar; 18 g protein; 0 g trans fatty acid; 1898 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 101 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 4 mg iron;


1 Ratings
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