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Mexican-Style Pollo with Quinoa
Prep Time:
15 minutes
Cook Time:
25 minutes
6 servings

3 ea. bone-in H-E-B All Natural Chicken Legs & Thighs

• salt & pepper

3 Tbsp. canola oil

1 c. Central Market Organics Quinoa

1/2 red onion, cut into 8 wedges

1 c. H-E-B Champagne Tomatoes, halved

1 c. cilantro leaves

3 H-E-B Ready, Fresh, Go! Garlic Cloves, chopped

1 1/4 c. H-E-B Chicken Broth, regular or low sodium

1/2 tsp. Hill Country Fare Ground Cumin


Season chicken with salt and pepper and toss in canola oil; set aside
on a plate. Heat a large heavy-bottom skillet on high 3 minutes. Brown
three chicken pieces in hot skillet 3 minutes on each side. Set aside
. Brown remaining three chicken pieces.
Using the same skillet, drain oil except 1 tablespoon. Reduce heat to
medium, add quinoa and onion wedges. Stir-fry 3 minutes. Add tomatoes,
cilantro, garlic, chicken broth, and cumin. Stir. Arrange chicken ove
r quinoa mixture, bring to a boil over high heat. Reduce heat to low,
cover. Cook 15 minutes. Serve.

Nutritional Information

Serving size: 1, Calories: 270, Total Fat: 14g, Saturated Fat: 2g, Cho
lesterol: 50mg, Sodium: 250mg, Carbohydrates: 20g, Dietary Fiber: 3g,
Sugar: 3g, Protein: 18g


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