
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spanish-style chicken and quinoa with fire-roasted tomatoes
Lean & Clean, Dairy-Free, Gluten-Free, Mediterranean, Diabetes-Friendly, Soy-Free
2 Servings, 500 Calories/Serving
30–45 Minutes
The fire-roasted tomatoes, diced for your convenience, add a subtle smoky note that brings yet another layer of flavor to this satisfying chicken dish.
In your bag
- Sun Basket Spanish seasoning blend (onion powder - granulated garlic - coriander - cumin - sweet smoked paprika - dried oregano)
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 1 organic yellow onion
- ½ cup rainbow quinoa
- 1 organic lemon
- 1 tablespoon tomato paste
- ½ cup diced fire-roasted tomatoes
- 2 tablespoons pitted Castelvetrano olives
- 1 organic red or other bell pepper
- 4 or 5 sprigs organic fresh flat-leaf parsley
Nutrition per serving
Calories: 500, Protein: 34g (68% DV), Fiber: 10g (40% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g (13% DV), Cholesterol: 130mg (43% DV), Sodium: 450mg (19% DV), Carbohydrates: 56g (19% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Prep and brown the chicken
- Set aside half the Spanish seasoning blend for the quinoa.
- Pat the chicken dry with a paper towel; season with salt and pepper and half the Spanish seasoning blend.
While the chicken browns, prepare the quinoa ingredients.
2
Prep the quinoa ingredients
- Peel and coarsely chop enough onion to measure 1 cup [1½ cups].
- Rinse the quinoa.
- Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
3
Start the quinoa
Add the tomatoes, 1 tablespoon [2 TBL] lemon juice, and either ¼ cup [½ cup] white wine (from your pantry) and 1 cup [2 cups] water or a total of 1¼ cups [2½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa starts to soften and the liquid is almost completely absorbed, 10 to 12 minutes.
While the quinoa cooks, prepare the remaining ingredients.
4
Prep the remaining ingredients; finish the chicken
- Coarsely chop the olives, checking for any pits.
- Remove the stem from the bell pepper; using a spoon, gently scoop out the seeds while keeping the pepper whole. Cut the pepper crosswise into ¼-inch-wide rings.
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
Serve
Kids Can!
- Measure the onion.
- Rinse the quinoa.
- Juice the lemon.
- Scoop out the bell pepper seeds.
- Strip the parsley leaves.