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QUINOA CHICKEN FRIED RICE
- Easy
- Servings - 1
This recipe offers a healthier twist on traditional fried rice by substituting quinoa for white rice, providing a protein-rich and fiber-packed meal under 500 calories.
Ingredients:
- ½ cup cooked quinoa
- 1 small chicken breast (approximately 100g), diced
- 1 egg, beaten
- ¼ cup frozen peas and carrots mix
- 2 tablespoons onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- Salt and pepper to taste
Directions:
- Cook Chicken: Heat olive oil in a non-stick skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove from skillet and set aside.
- Scramble Egg: In the same skillet, pour in the beaten egg. Scramble until fully cooked, then set aside with the chicken.
- Sauté Aromatics and Vegetables: Add sesame oil to the skillet. Sauté chopped onion and minced garlic until translucent and fragrant. Add the frozen peas and carrots; cook until heated through.
- Combine Ingredients: Return the cooked chicken and scrambled egg to the skillet. Add the cooked quinoa and soy sauce. Stir well to combine all ingredients and heat through.
- Serve: Transfer to a plate and enjoy a nutritious, protein-rich meal.
Health Benefits of the Ingredients:
- Quinoa: A complete protein source rich in fiber, aiding in digestion and promoting satiety.
- Chicken Breast: Provides lean protein essential for muscle maintenance and repair.
- Vegetables: Peas and carrots offer vitamins, minerals, and antioxidants that support overall health.
- Egg: Adds additional protein and essential amino acids.
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