January 30, 2020
Course: Main Dish
Servings: 4 servings
1 tbsp extra virgin olive oil
1 onion diced
2 jalapeños diced
3 cloves garlic chopped
1 tsp cumin
1/2 tsp oregano
3 cups low sodium chicken broth
1 can white beans 15 ounces
1 pound chicken breast cooked and shredded
1/2 cup quinoa
4 lime wedges
1 bunch cilantro fresh (or 1 tsp dried)
1 cup salsa verde
Heat oil in a large saucepan over medium heat, then add onions and peppers. Cook until
tender, about 5-7 minutes.
Add garlic and cumin and cook for about 1 minute
Add broth, salsa verde, chicken, beans, quinoa, oregano, and bring to a boil.
Reduce to a medium simmer and cook until quinoa is tender. About 10-15 minutes.
Garnish with lime wedge and cilantro.
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