Pro tip: Before grilling the chicken, pound it out to an even thickness so it cooks faster and evenly.
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 8 servings
Serving size: approximately 1 cup
1 pound boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 cup dry quinoa, rinsed
juice of 1 lemon (about 2 tablespoons)
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
salt, to taste
black pepper, to taste
1 teaspoon extra virgin olive oil
2 cups matchstick carrots
4 cups kale, chopped into bite sized pieces
2 (14.5-ounce) cans fire-roasted tomatoes
12 tablespoons [Skinny Mom Garden Fresh Pesto|https://www.skinnymom.com/garden-fresh-pesto/]
Chicken grilling instructions: Heat an indoor grill or grill pan over medium-high heat. Coat it with nonstick cooking spray, and grill the chicken on each side for 7-9 minutes, or until done.
Heat a medium saucepan over high heat, and add the chicken broth and the quinoa. Bring to a boil, then reduce the heat to low. Cover and cook for 13-15 minutes until quinoa is cooked.
Remove the quinoa from the heat and let stand for 5 minutes; uncover and fluff with a fork.
Stir the lemon, garlic powder, paprika, onion powder, salt, and black pepper into the cooked quinoa, then set aside.
Heat a large pot over medium-low and add the oil and carrots, cooking until the carrots begin to get soft.
Add the kale and cook until wilted. Season with additional salt and pepper to taste if desired.
Reduce the heat to low and add the tomatoes, cooked quinoa, and pesto. Cook for an additional 3-5 minutes.
Serve hot with the chicken sliced on top.
Per Serving: (approximately 1 cup)
Calories from fat: 77
Saturated Fat: 1g
The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.