GymKitchen: South-Of-The-Border Chicken & Quinoa Recipe

A bowl of this homemade soup is a wonderful meal to enjoy during the holidays. It’s low carb and filled with protein and veggies to power your day and curb your cravings. Best of all it’s made in the slow cooker, so preparation is quick and easy. This recipe is saved in the search database by Oh Fitness LLC so that you can add it directly to your food diary easily. Servings: 6 2-cup servings

Here’s what you need…

South-Of-The-Border Chicken & Quinoa

South-Of-The-Border Chicken & Quinoa

  • 2 organic, free range chicken breasts
  • 1 (28oz) can diced, fire roasted tomatoes
  • 1 (4oz) can green chiles, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 head cauliflower, shredded
  • 16 oz organic, free range chicken broth
  • 16 oz water
  • 2 teaspoons ground cumin
  • dash of sea salt and pepper*
  • 1/4 cup fresh cilantro, chopped
  • 2 avocados
  • Tajin seasoning for garnish (optional)
  • 3/4 cup dry quinoa
  1. Combine all of the ingredients, except the cilantro, avocado and tajin, in a slow cooker. Cover and cook on high for 3 hours.
  2. Remove the chicken breasts from the slow cooker. Shred with a fork and then return to the slow cooker.
  3. Garnish each bowl with a sprinkle of cilantro, a few slices of avocado and a sprinkle of tajin. Happy #gymkitchen eating!

Nutritional Analysis: One serving equals: 335 calories, 33g carbohydrate, 10g fat, 25g protein, 537mg sodium, 10g fiber, and 7g sugar. *salt added to taste above will alter the sodium content listed above.
South of The Border Chicken and Quinoa nutrition recipe oh fitness llc
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