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Spinach chicken stir fry
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| Whip up one of these recipes tonight and enjoy a delicious meal free of mystery ingredients. Spinach and chicken stir-fry with raspberries. 1. Spinach and chicken stir-fry with raspberries: 616 calories, 4.7 grams sugar, 25.8 grams fat, 38 grams carbohydrates, 54.8 grams protein This light and refreshing meal is the perfect spring stir-fry. Every ingredient, from fiber-packed quinoa to antioxidant-rich spinach , is not only good for you, but also delicious when tossed with pomegranate vinaigrette and tart, juicy raspberries. Ingredients: | |
| 1/2 c. | uncooked quinoa, rinsed |
| 1 c. | chicken broth |
| Dash | garlic powder |
| 1 tsp. | canola oil |
| 2 | chicken breasts, sliced |
| Salt | |
| pepper | |
| 1/2 small | red onion, sliced thin |
| 1 6-oz. bag | baby spinach |
| 1/4 c. | bottled pomegranate vinaigrette, (or other fruity salad dressing) |
| 1/2 c. | fresh or frozen-then-thawed raspberries |
| 2 tbsp. | chevre or feta cheese |
Directions:
Combine quinoa, chicken broth, and a dash of garlic powder in a saucepan. Bring to a boil then cover and turn the heat down to medium-low. Simmer until quinoa is tender and all the broth has been absorbed, about 12 minutes. Meanwhile, heat canola oil in a large skillet over high heat. Season chicken slices with salt, pepper, and garlic powder. Add chicken and onion to the skillet and stir-fry until chicken is cooked all the way through. Add salad dressing and baby spinach to the skillet and toss until spinach is wilted, about 1 minute. Divide quinoa among plates, then top with the chicken stir-fry, raspberries and cheese.
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