Dig into a bowl full of healthy goodness. This chicken and broccoli dish gets heightened by the addition of one of our favorite superfoods: quinoa.
Chicken and Broccoli Quinoa
Ingredients
- 1/2 medium lemon
- 6 tablespoon Country Crock® Spread, divided
- 12 ounces boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 3/4 cups water
- 1 cup dry quinoa (certified gluten-free if necessary)
- 3/4 teaspoon salt
- 1 16-ounce bag frozen broccoli florets, thawed
Directions
Grate 1 teaspoon of lemon zest from the peel, and squeeze 1 tablespoon of lemon juice from the flesh; set aside.
Melt 2 tablespoons of Country Crock® Spread in a medium saucepan over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes. Remove chicken and set aside.
Add water to saucepan, scraping the brown bits from bottom of the pan. Stir in quinoa, salt and bring to a boil over medium-high heat. Cover; reduce heat and cook 10 minutes.
Place broccoli florets on top of quinoa. Cover and cook until broccoli and quinoa are tender and water is absorbed, about 5 minutes. Remove from heat. Stir in chicken and let stand 5 minutes.
Meanwhile, melt remaining Country Crock® Spread in microwave. Whisk in lemon juice and peel, and stir into chicken and quinoa mixture.
If desired, season with ground black pepper.
Nutrition Information
Serves: 4 | Serving Size: 4 ounces chicken + 3/4 cup cooked quinoa + 4 ounces broccoli
Per serving: Calories: 320; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 63mg; Sodium: 478mg; Carbohydrate: 31g; Dietary Fiber: 5g; Sugar: 3g; Protein: 25g
Nutrition Bonus: Potassium: 427mg; Iron: 10%; Vitamin A: 11%; Vitamin C: 25%; Calcium: 1%
This holiday season raise the flavor level even further by dressing up pitchers of plain tea with a myriad of fresh add-ins like sweet berries, fragrant herbs and tart citrus. Get inspired and refreshed by Lipton’s many tea recipes.
