Ingredients
4
4 servings
- •16 oz chicken strip, cooked
- •orange bell pepper, julienned
- •½ red bell pepper, julienned
- •½ green bell pepper, julienned
- •½ white onion, julienned
- •1 cup low sodium chicken broth
- •1 lemon, juiced
- •1 teaspoon pepper
- •½ teaspoon cayenne pepper
- •½ teaspoon red chili flakes
- •½ teaspoon salt
- •½ teaspoon garlic powder
- •½ teaspoon onion powder
- •½ teaspoon garlic, minced
- •1 tablespoon mongolian sauce
- •1 teaspoon olive oil
- •2 cups quinoa, cooked
- •3 ½ cups water
Instructions
- Mix chicken strips with seasonings and lemon juice and set aside.
- Heat olive oil in a medium pan on medium heat and add the garlic, sautéing for about a minute. Quickly add the chicken broth stir to avoid burning the garlic.
- Add in the chicken and peppers, cover and cook on medium for about 5 minutes. Then, add onion and remove from heat once the broth is bubbling and the peppers look fully cooked.
- Mix Mongolian sauce with quinoa.
- Serve chicken and veggies alongside prepared quinoa.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 538
- Carbohydrate: 60g
- Fat: 10g
- Fiber: 7g
- Protein: 48g
- Sugar: 2g
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