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Nutrition Facts
Serving Size 132 g
(Approx. 6 Servings)
Amount Per Serving
Calories 270 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 45 mg 16%
Sodium 95 mg 4%
Total Carbohydrate 19 g 6%
Dietary Fiber 3 g 11%
Sugars 3 g
Protein 18 g
Vitamin A 8% Iron 6%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mexican-Style Pollo with Quinoa
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

3 H-E-B All Natural Chicken Thighs, bone- in
3 H‑E‑B Chicken Drumsticks
1/8 Tsp kosher salt
1/8 Tsp pepper
3 Tbsp canola oil
1 cup(s) Central Market Organics Quinoa
1/2 medium red onion, cut into 8 wedges
1 cup(s) H-E-B Champagne Tomatoes, halved
1 cup(s) cilantro leaves
3 H-E-B Peeled Garlic, chopped
2 cup(s) H-E-B Chicken Broth, low sodium
1/2 Tsp H-E-B Ground Cumin
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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.
Arrange chicken over quinoa mixture, bring to a boil over high heat.
Reduce heat to low, cover.
Cook 1 5 minutes. Serve.



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