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Chicken thighs with Quinoa Pilaf1.


INGREDIENTS

1 c. Quinoa

1/2 c. Cabbage

1/2 c. Broccoli

1 c. Low sodium chicken broth

2 T. Slivered almonds, toasted

1 T. oil

Chicken thighs, cooked

INTRUCTIONS

1. Pre heat oven to 350 degrees F.

2. Bake almonds until lightly toasted.

3. Heat oil in a saucepan over medium/high heat. Add veggies and cook until softened.

4. Add quinoa to veggie mixture, stirring constantly until toasted.

5. Add chicken broth and bring to a boil. Cover and reduce heat to low, allowing liquid to be absorbed (about 15 minutes).

6. Remove from heat, toss until mixed, and top with toasted almonds.

ENJOY!


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