Low FODMAP
|
High Protein, Balanced Diet
Mexican Chicken & Quinoa
Cooking Time:
40
mins
You Need:
Serving Size:
1
Ingredients
Seasonings
Water.....................................................1/4 cup
Chicken Thighs (boneless, skinless)....170 grams
Kale Leaves...........................................1/2 cup
Quinoa (uncooked)..............................1/4 cup
Lime Juice.....................2 tsp
Red Chilli Flakes..........1/2 tsp
Oregano.......................1/2 tsp
Smoked Paprika...........1/2 tsp
Cumin...........................1/2 tsp
Chilli Powder.................1/2 tsp
Sea Salt........................1/2tsp
Preparation
-
Cooking Instructions
1.
Place a large pot on the stove over medium heat and add the water.
2.
Place the chicken thighs in the pot and season with half of the salt. Add half of each the chili powder, cumin, paprika, and oregano to the chicken. Cover the pot and bring to a simmer.
3.
Cook the chicken for about 25-30 minutes or until fully cooked and tender.
4.
Once the chicken is done, carefully remove the chicken thighs from the pot and transfer them to a bowl to cool slightly, then shred with two forks. Set aside.
5.
In the same pot with the cooking liquid, add the kale, and red pepper flakes. Then add the remaining chili powder, cumin, paprika, oregano, and salt.
6.
Bring the mixture to a gentle simmer over medium heat and cook until the kale wilts down, about 5 minutes.
7.
Add the shredded chicken and quinoa to the pot and stir to combine. Cover the pot and cook for an additional 10-15 minutes, or until the quinoa is cooked and all ingredients are well combined.
8.
Stir in the juice of the lime and season with additional salt if needed.