CHICKEN AND VEGETABLES WITH QUINOA

Chicken and Vegetables with Quinoa image

Looking for a filling dinner idea? Then check out this chicken, veggies and quinoa recipe that's made easily on a stove top in just 25 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

1 1/3 cups uncooked quinoa
2 2/3 cups water
2/3 cup chicken broth
2 cups (1-inch pieces) fresh green beans
1/2 cup ready-to-eat baby-cut carrots, cut in half lengthwise
1 tablespoon olive oil
1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup bite-size strips red bell pepper
1/2 cup sliced fresh mushrooms
1/2 teaspoon dried rosemary leaves
1/4 teaspoon salt
2 cloves garlic, finely chopped

Steps:

Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
In 2-quart saucepan, heat water to boiling. Add quinoa; return to boiling. Reduce heat to low. Cover; cook 12 to 16 minutes or until liquid is absorbed.
Meanwhile, in 12-inch nonstick skillet, heat broth to boiling over high heat. Add green beans and carrots. Reduce heat to medium-high. Cover; cook 5 to 7 minutes or until vegetables are crisp-tender.
Stir oil, chicken, bell pepper, mushrooms, rosemary and salt and garlic into vegetables. Cook over medium-high heat 8 to 9 minutes, stirring frequently, until chicken is no longer pink in center. Serve over quinoa.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 6 g, TransFat 0 g