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Italian-Style Chicken and Vegetable Quinoa Stew Recipe

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Ingredients

  • adapted from Pink Parsley
  • Printable Version
  • 1 tbsp. olive oil + 1 tsp. olive oil
  • 1 lb.boneless, skinless chicken thighs, trimmed (or boneless skinless chicken breasts)
  • Kosher salt and freshly ground black pepper
  • 1 onion, diced
  • 2 medium carrots, diced
  • 3 stalks celery, thinly sliced
  • 3 cloves garlic, minced or pressed
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • 1 tbsp. tomato paste
  • 1 (14.5 oz) can diced tomatoes, with their liquid
  • 4 cups chicken broth, plus more as needed
  • ¾ cup quinoa, rinsed and drained
  • 1 bunch kale, washed and torn into bite-size pieces
  • 1 (15 oz.) can white beans, drained and rinsed
  • 2 tbsp. minced fresh parsley
  • 1 tbsp. chopped fresh basil
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2403g
Calories 1588  
Calories from Fat 193 12%
Total Fat 21.57g 27%
Saturated Fat 4.43g 18%
Trans Fat 0.28g  
Cholesterol 215mg 72%
Sodium 2337mg 97%
Potassium 5867mg 168%
Total Carbs 231.08g 62%
Dietary Fiber 46.9g 156%
Sugars 19.41g 13%
Protein 121.18g 194%

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