30-Minute Mexican Chicken and Quinoa Stew
yield: 7
total time: 30 minutes
Ingredients
- olive oil
- 1 onion roughly chopped
- 6 cloves garlic roughly chopped
- 2 tablespoons dried oregano
- 3 teaspoons cumin dried
- 28 ounces diced tomatoes with juices
- 1 dash Worcestershire sauce
- 4 cups chicken stock good
- 1/3 cup dry quinoa rinsed and drained
- 1 lime
- 3 cups shredded rotisserie chicken or boil chicken in salty water and shred
- 2 large zucchini cut to bite size
- kosher salt
- freshly ground black pepper
- fresh cilantro for garnish, optional
Nutrition
- Calories : 230 calories
- Carbohydrate : 23 grams
- Cholesterol : 145 milligrams
- Fat : 8 grams
- Fiber : 4 grams
- Protein : 19 grams
- SaturatedFat : 1.5 grams
- Sodium : 370 milligrams
- Sugar : 9 grams
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