My H-E-B Texas Life Magazine
3ea. bone-inH-E-B All Natural Chicken Legs & Thighs,
•salt & pepper,
1c.Central Market Organics Quinoa,
1/2red onion, cut into 8 wedges,
1c.H-E-B Champagne Tomatoes, halved,
3H-E-B Ready, Fresh, Go! Garlic Cloves, chopped,
1 1/4c.H-E-B Chicken Broth, regular or low sodium,
1/2tsp.Hill Country Fare Ground Cumin,
1Season 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.
2Using 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 over quinoa mixture, bring to a boil over high heat. Reduce heat to low, cover. Cook 15 minutes. Serve.
Serving size: 1, Calories: 270, Total Fat: 14g, Saturated Fat: 2g, Cholesterol: 50mg, Sodium: 250mg, Carbohydrates: 20g, Dietary Fiber: 3g, Sugar: 3g, Protein: 18g