We’re always looking for nutritious meals to recommend to members of our medical weight loss clinics—and this recipe for Chicken & Veggie Quinoa has become a favorite! It’s filling, packed with essential nutrients and only takes about 20 minutes to prepare.
Quinoa was a staple of the Incas, who considered it the “mother of all grains,” perhaps because of the serious nutritional punch it packs. Just one eight ounce serving boasts eight grams of protein and five grams of fiber, which makes it very filling. Quinoa is also loaded with important nutrients including manganese, magnesium, potassium, folate, iron, copper, phosphorus and zinc. Chicken is another excellent choice for weight loss, as it is a lean protein that helps us build lean muscle mass. In addition, chicken is considered a complete protein, meaning it contains all nine of the essential amino acids our bodies need to function properly. Chicken also contains a variety of other important nutrients, including zinc, selenium, niacin and phosphorus.
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2 skinless chicken breasts
1/4 cup quinoa
2 tbsp extra virgin olive oil
½ cup scallions, chopped
1 1/2 cups mixed vegetables of your choice
1/4 cup chickpeas
Himalayan sea salt and freshly ground pepper to taste
Heat olive oil and garlic in a large skillet over medium heat. Add the chicken breasts and cook until it is warmed through, turning it over intermittently. Add the scallions and other vegetables and saute for between five and eight minutes. While the chicken and vegetables cook, prepare the quinoa as per directions on the package. Add chickpeas to the chicken mixture and stir well. Remove from the heat and stir in the quinoa, adding the Himalayan sea salt and pepper to taste.