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Prep Time:15 minsTotal Time:15 minsServings:3Yield:3 servingsJump to Nutrition Facts
Prep Time:15 minsTotal Time:15 minsServings:3Yield:3 servings
Prep Time:15 mins
Prep Time:
15 mins
Total Time:15 mins
Total Time:
Servings:3
Servings:
3
Yield:3 servings
Yield:
3 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsNonstick cooking spray1teaspooncanola oil6ouncesskinless, boneless chicken breast halves, cut into 1/2-inch pieces2cupsno-salt-added chicken broth, such as Kitchen Basics® brand½cuphummus, such as Tribe® Classic brand1cupready-to-eat quinoa and brown rice blend, such as Seeds of Change® brand⅛teaspooncrushed red pepper1cupfrozen sweet pepper and onion stir-fry vegetables
Cook Mode(Keep screen awake)
Ingredients
Nonstick cooking spray
1teaspooncanola oil
6ouncesskinless, boneless chicken breast halves, cut into 1/2-inch pieces
2cupsno-salt-added chicken broth, such as Kitchen Basics® brand
½cuphummus, such as Tribe® Classic brand
1cupready-to-eat quinoa and brown rice blend, such as Seeds of Change® brand
⅛teaspooncrushed red pepper
1cupfrozen sweet pepper and onion stir-fry vegetables
DirectionsCoat a large saucepan with cooking spray. Pour oil into saucepan; heat over medium-high heat. Add chicken; cook and stir for 4 to 5 minutes or until no longer pink.In a medium bowl whisk together broth and hummus; add to chicken in saucepan. Stir in quinoa-rice blend and crushed red pepper.Bring just to boiling over medium-high heat. Stir in frozen vegetables; reduce heat. Simmer for 1 to 2 minutes or until vegetables are heated through.Originally appeared: Diabetic Living Magazine
Directions
Coat a large saucepan with cooking spray. Pour oil into saucepan; heat over medium-high heat. Add chicken; cook and stir for 4 to 5 minutes or until no longer pink.In a medium bowl whisk together broth and hummus; add to chicken in saucepan. Stir in quinoa-rice blend and crushed red pepper.Bring just to boiling over medium-high heat. Stir in frozen vegetables; reduce heat. Simmer for 1 to 2 minutes or until vegetables are heated through.
Coat a large saucepan with cooking spray. Pour oil into saucepan; heat over medium-high heat. Add chicken; cook and stir for 4 to 5 minutes or until no longer pink.
In a medium bowl whisk together broth and hummus; add to chicken in saucepan. Stir in quinoa-rice blend and crushed red pepper.
Bring just to boiling over medium-high heat. Stir in frozen vegetables; reduce heat. Simmer for 1 to 2 minutes or until vegetables are heated through.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)262Calories9gFat26gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
