Quick and Easy Cheesy-Broccoli-Chicken Quinoa

This is a super easy recipe. It takes about 20 minutes; cutting board to table. This recipe is also a great way to fit in veggies without even trying.

Ingredients

1 clove fresh garlic, minced

2 cups fresh broccoli, chopped

1 small carrot, chopped

¾ cup quinoa, dry, rinsed well

2 cups organic fat free chicken broth

½ cup + 2 tbsp. low fat cheddar cheese, shredded

2 oz. white meat chicken, no skin, shredded

1 tsp. sea salt

pepper to taste

Instructions:

1)      Be sure to rinse the quinoa well. If not, it can taste a little funny.

2)      Bring broth, salt, pepper, garlic, broccoli and carrots to a boil.

3)      Stir in quinoa and bring back to a boil. Cover and turn heat to medium-low.

4)      Simmer for about 15 minutes, or until most liquid has cooked out.

5)      Uncover and gently fold in cheese and chicken.

6)      Plate and top with remaining cheese.

7)      Serve immediately.

Serves 2

Nutritional Info Per Serving: Calories: 423, Fat: 11 g., Carbs: 51 g., Protein: 28g, Fiber: 7g.

You may easily substitute any vegetables you have on hand. I have also made a similar dish with parmesan and asparagus! The combinations for a quinoa stir-fry are endless!

Full of protein and relatively low in calories, this dish will keep your family full all night!

I paired this dish with a Chardonnay. Delish!

An Easy Rainy Day Meal: Roasted Chicken and Vegetables over Garlic-Parmesan Polenta

Polenta is one of my favorite meals, as you might have guessed! It is cheap, hearty and healthy. Best of all, it is incredibly easy to prepare.

Ingredients

½ cup (dry) polenta

     2 tbsp. grated parmesan cheese

1 tbsp. olive oil

3 cloves fresh garlic

1 ¾ cups organic chicken broth

¼ tsp. red pepper flakes

¼ tsp. dried thyme

4 oz. roasted white meat chicken, shredded*

½ small zucchini, chopped

¼ small yellow onion, chopped

2 large white mushrooms, chopped

1 tsp. balsamic vinegar

4 sun dried tomatoes, chopped

*Use whatever recipe you would like to cook your chicken or pick up a rotisserie chicken if you are in a hurry!

Instructions

1)      Grease a medium sized skillet. Brown garlic.

2)      Bring broth, sundried tomatoes, thyme, red pepper flakes and ½ tbsp. olive oil to a simmer.

3)      Stir in polenta and bring back to a simmer.

4)      Cover skillet and turn heat to low. Cook polenta for 8-10 minutes.

5)      While polenta is cooking, heat additional olive oil in a small skillet and sauté zucchini, onion and mushrooms until soft. Add pre-cooked, shredded chicken and warm for 2-3 minutes. Remove from heat.

6)      Once all liquid is cooked out, remove cover from polenta and fold in 1 tbsp. parmesan cheese.

7)      Plate polenta and top with sautéed vegetables and chicken.

8)      Drizzle balsamic vinegar over dish. Top with remaining parmesan.

9)      Enjoy immediately.

Serves: 2

Nutritional Info Per Serving: Calories: 337, Fat: 9g, Carbs: 37g, Protein: 25g, Fiber: 4g

I like to pair this dish with a nice Pinto Grigio.