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Cashew Chicken w/Quinoa & Veggies
Nb persons: 6
Yield: 1.5
Preparation time: 20 min
Total time: 50 min
Source: CE 7/10
| 1.5 lb | chicken breast |
| 3 T | low sodium soy sauce |
| 1 T | ginger, grated |
| 2 cloves | garlic, minced |
| 2 | carrots, shredded, (2 cups) |
| 1 bunch | broccoli, florets (3 cups) |
| 1 small | onion, chopped, (1/2 cup) |
| 1 cup | low sodium chicken broth |
| 1/3 cup | cashews, toasted and chopped |
| 3 cups | quinoa, cooked |
Combine chicken, soy sauce, ginger, and garlic in a large shallow dish; cover and let marinate for at least 30 minutes @ room temp. or in fridge for a few hours.
Mist large skillet with cooking spray and set over med-high heat. Add chicken and marinade and saute for 5 minutes for until tender. Remove chicken from skillet and set aside. Add carrots, broccoli and onion and saute for 5 mins or until tender. Move chicken back to pan, then add broth. Cook for 3 minutes, stirring occasionally. Add Add cashews and cook for 2 more minutes or until heated. Serve over quinoa.
Nutrients per 1.5 cup serving: Calories: 330, Fat: 9g; Sat. Fat: 1.25g; Mono: 3.5g; Poly:1.5g; Carb: 31g; Fiber: 5g; Sugar: 3g; Protein: 32g; Na: 396 mg; Chol:58mg
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