Ingredients
- 2 Tbsp cumin
- 1 Tbsp pumpkin pie spice
- 1 1/2 lbs boneless, skinless chicken breasts, diced
- 2 medium onions, diced
- 2 Tbsp olive oil
- 2 (14.5 oz) cans no-salt-added diced tomatoes, undrained
- 1 cup chopped dried apricots
- 3 cups unsalted chicken broth
- 1 cup quinoa, rinsed thoroughly
- 1/2 cup chopped fresh parsley
- 1 cup peanuts
Preparation
- In a large bowl, add cumin & pumpkin pie spice. Mix well. Add chicken & onions to bowl. Toss to coat.
- In a large deep skillet, heat oil over medium-high. Add chicken & cook 5-7 minutes or until chicken is browned, stirring throughout.
- Add tomatoes, apricots & broth. Bring to a boil. Add quinoa & reduce heat to low. Cover & simmer 20-25 minutes or until chicken is cooked through and liquid is absorbed.
- Serve topped with parsley & peanuts.
Tips
Substitute apricots for other dried fruit like raisins or dates.Nutrition Facts
8 servings per recipe | |
Serving size | (374g) |
Amount per serving Calories |
430 |
% Daily Value* |
|
Total Fat 17g | 22% |
Saturated Fat 2.5g | 13% |
Trans Fat 0g | |
Cholesterol 60mg | 20% |
Sodium 85mg
|
4% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 7g | 25% |
Total Sugars 16g | |
Includes 0g Added Sugars |
0% |
Protein 30g | |
Vitamin D 0mcg | 0% |
Calcium 103mg | 8% |
Iron 4mg | 20% |
Potassium 1134mg | 25% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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