January 15, 2020 | Category: Uncategorized

January’s Gut-Healthy Recipe of the Month

Looking for a new meal to add to your repertoire of gut healthy recipes? We’ve got one for you! This quinoa-chickpea mix with chicken and veggies is loaded with fun colors, fiber, and tons of nutrients that will delight both your tongue and tummy alike. The following recipe yields 4 servings.

 

Ingredients You’ll Need:

  • 1 cup of dry quinoa
  • ¼ teaspoon of salt (to boil with quinoa)
  • 1 ¾ cups of water
  • 1 cup canned garbanzo beans, drained and rinsed
  • 1 clove of garlic, minced
  • 2 tablespoons of lime juice
  • 2 teaspoons of olive oil (for the quinoa/chickpea mix)
  • ¼ teaspoon chili powder
  • 1 pinch of and pepper to taste (for the quinoa/chickpea mix)
  • 1 tablespoon olive oil (for the chicken and veggies)
  • 1 yellow bell pepper, chopped into smaller pieces
  • 12 spears of asparagus, chopped into smaller pieces
  • 12 cherry tomatoes, halved or quartered
  • 1 pound chicken breast
  • 1 teaspoon turmeric
  • 1 teaspoon salt (for chicken)
  • 1 teaspoon of pepper
  • Zest of 1 lemon, plus a drizzle of lemon juice

Directions:

  1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Put the rinsed quinoa in a saucepan with the salt and water, then bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, which will take about 20-25 minutes.
  2. Once the quinoa is done cooking, add in the drained and rinsed chickpeas, garlic, lime juice, chili powder, and olive oil. Finish with a pinch of salt and pepper to taste, and stir well.
  3. While the quinoa is cooking, season the chicken with turmeric, salt, pepper, zest of lemon, and finish it off with a drizzle of lemon juice. Prepare a pan on medium heat, and once hot, add olive oil and seasoned chicken to the pan, cooking the chicken breast for approximately 10 minutes each side. Ensure the chicken breast reaches at least 165 degrees internal temperature with a meat thermometer.
  4. Pull the chicken off to the side and allow it to rest while adding the chopped vegetables (asparagus, cherry tomatoes, and yellow bell pepper) to the pan. Cook vegetables in the pan until barely tender, which should take about 3-5 minutes.
  5. Serve a decent scoop of the quinoa-chickpea mix with the chicken and vegetable medley, and enjoy!

Yields 4 servings

Nutrition Facts for 1 serving:

  • 490 calories
  • 41.6 g protein
  • 25.3 g carbs
  • 5.6 g fiber
  • 11.6 g fat