26 Dec Rosemary Chicken with Mango-Cucumber Quinoa
Servings: 4
Estimated Total Prep Time: 30 minutes
NUTRITIONAL INFO (per serving)
Calories: 516
Total Protein: 38 grams
Total Carbs: 56 grams
Total Fat: 16 grams
Saturated Fat: 2 grams
Total Fiber: 6 grams
INGREDIENTS
1 tbsp olive oil
1 lb chicken, cut into 1-inch pieces
2 tbsp fresh rosemary
4 cups quinoa, cooked
1 fresh mango, pitted and chopped
1 small cucumber, peeled and diced into 1/4-inch pieces
¼ cup scallions, diced finely
½ cup low-fat cottage cheese
2 tbsp olive oil
2 tbsp mango preserves (can substitute apricot if mango not available)
Salt and pepper to taste
PREPARATION
Heat 1 tbsp olive oil in medium skillet. Add chicken and rosemary, sautéing until just cooked through. Set aside to cool.
Place cooked quinoa in large bowl and add mango, cucumber, and scallions. Add chicken, mixing well. Fold in cottage cheese, remaining olive oil, and mango preserves, stirring until thoroughly mixed.
Divide into four equal portions and serve in bowls.