Southwestern Chicken with Kale
Southwestern Chicken with Kale
Hello blog friends-
I am just getting back to this food blog! If Tom were still in charge I'm sure you would have seen some more updates! But nonetheless, I'm finally getting around to posting some of the recipes we've made in the last couple of weeks. In January Tom and I started an eating plan from Bob Harper's book, The Skinny Rules. It is a #1 New York Times Bestseller, and I've been quite impressed with the recipes in the book. Bob Harper talks a lot about daily "rules" you should live by including what types of food you should be fueling up on during breakfast, lunch, and dinner. Tom and I really been enjoying the lunch and dinner recipes in the book. They're healthy, but very tasty. No one wants to compromise taste right?! That's exactly what we thought, so these recipes definitely don't do that. As you'll see, Bob makes sure to keep the flavor there with lots of different spices.
One of the recipes was a southwestern chicken and kale dish. We had our friends, Laura and Ruben, and my sister Jen, over for dinner and used this recipe. They absolutely loved it! What's so great about this recipe is that it's so filling! The kale, beans, and chicken add enough substance to make it fulfilling and leaving you full and satisfied. The quinoa is also a great touch because it adds to the texture of the dish and is a much healthier choice than rice. I hope you'll give it a try too. You won't be disappointed, that's for sure!
1/4 onion, diced
Hello blog friends-
I am just getting back to this food blog! If Tom were still in charge I'm sure you would have seen some more updates! But nonetheless, I'm finally getting around to posting some of the recipes we've made in the last couple of weeks. In January Tom and I started an eating plan from Bob Harper's book, The Skinny Rules. It is a #1 New York Times Bestseller, and I've been quite impressed with the recipes in the book. Bob Harper talks a lot about daily "rules" you should live by including what types of food you should be fueling up on during breakfast, lunch, and dinner. Tom and I really been enjoying the lunch and dinner recipes in the book. They're healthy, but very tasty. No one wants to compromise taste right?! That's exactly what we thought, so these recipes definitely don't do that. As you'll see, Bob makes sure to keep the flavor there with lots of different spices.
One of the recipes was a southwestern chicken and kale dish. We had our friends, Laura and Ruben, and my sister Jen, over for dinner and used this recipe. They absolutely loved it! What's so great about this recipe is that it's so filling! The kale, beans, and chicken add enough substance to make it fulfilling and leaving you full and satisfied. The quinoa is also a great touch because it adds to the texture of the dish and is a much healthier choice than rice. I hope you'll give it a try too. You won't be disappointed, that's for sure!
(This is for one serving so you will have to multiply it accordingly)
Olive oil spray
1/4 onion, diced
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 uncooked quinoa
1/2 cup vegetable broth
2 cups finely chopped kale
1/4 cup canned black beans, drained and rinsed
1/2 tomato
3 ounces cooked chicken
DIRECTIONS
1. Heat a saucepan over medium-high heat. Coat with olive oil, add the onion, and sauté until mostly translucent and tender.
2. Add the spices and quinoa. Toast for 2 minutes.
3. Pour in the broth, lower the heat, and simmer for 10 to 15 minutes, or until the quinoa is tender and the liquid is absorbed.
4. Stir in the kale and cook until wilted, about 2 minutes.
5. Fold in the beans, tomato, and chicken and heat through.
NUTRITION INFORMATION
232 calories, 29g protein, 22g carbs, 3.5g fat
Enjoy!!
Comments