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Garlic Chicken and Quinoa Stir-fry


by Marla Murphy July 14, 2015 2 Comments

I could live off of stir-frys!! They are super easy to throw together and something about them feels like I am doing something indulgent (I’m not the only one right?)!! Most of the time, in our home, we have A LOT of cooked brown rice cooked on-hand and ready to eat because Ryan lives for it. Every Sunday he makes a large batch of brown rice that he can eat when he gets home from work (along with the other protein leftovers) This is technically his ‘lunch’ since he doesn’t have time to eat at work and then 1 or 2 hours later it is usually dinner time so he will eat… again. The reason WHY this is relevant is because stir-frys are super versatile! I like quinoa so I will make my batch of quinoa and we have two Tupperwares in the fridge of his choice and my choice that way for dinner I am only worried about making a protein and a vegetable (less dishes and less time) and dinner is on the table in less than 20 minutes, crazy I know! Work smarter, not harder! Even though this is super convenient, a girl can get tired of eating the same meal every night so I try to switch up the protein, vegetables, seasoning and oils as much as possible without going overboard. This easy stir-fry is perfect for the family who is looking to switch up an old favorite with mild effort involved and who doesn’t love that?

Garlic Chicken and Quinoa Stir-fry 
Serves 6
Prep Time: 10 min 
Cook Time: 20 min 
Ingredients
  1. 1 pound of boneless, skinless chicken breast, cubed into 1 inch squares
  2. 1 cup of quinoa, rinsed and drained
  3. 1 bundle or asparagus, washed, snapped and cut in half
  4. 1/2 a medium onion, sliced
  5. 1/2 cup of cherry tomatoes, cut in half
  6. 2 cups of chicken broth
  7. 1 tablespoon of olive oil
  8. 6 cloves of garlic, minced
  9. 1 lemon, juiced
  10. a pinch of sesame seeds (optional)
  11. Garlic and herb seasoning (or just an italian seasoning)**
  12. pepper and salt
Instructions
  1. Pour quinoa and water into a pot and bring to a boil, cover and simmer for 15 minutes (or cook quinoa per recipe directions). In a skillet on medium heat, add the olive oil and the cloves of garlic, then add in the cubed chicken and sauté until done. Remove the chicken and place in a bowl. Add the vegetables to the same skillet and cook until done. Mix the vegetables into the bowl with the chicken. Then add in the quinoa and combine, add in the juice of one lemon or 1/2 a lemon based on preference and serve hot! Enjoy!
Notes
  1. I have the garlic and herb seasoning from Whole Foods that I use on just about everything!
calories: 279
fat: 8g
protein: 29g
carbs: 23g

Like I mentioned earlier you can always make the quinoa (or brown rice) ahead of time to decrease prep time and clean up! I picked up the larger asparagus because that is all the grocery store had but I usually like to stir-fry with a thinner ones, easier for even cooking! IMG_3381 The smells in my kitchen were amazing, Miss Bear was salivating! IMG_3377I absolutely love this stir-fry!! Do you love a good stir-fry?  Love,  Marla




Marla Murphy
Marla Murphy

Author



2 Responses

Marla
Marla

June 23, 2016

Hi Kali!

Thanks for trying out the recipe! You can use the chicken broth in place of the water when making the quinoa, sorry for the confusion I will edit the post! Let me know how it turns out and thank you for trying it!

Kali
Kali

June 23, 2016

Hi Blonde Pantry! Making this lovely meal and see it calls for chicken broth but not seeing in the instructions when/where to use the chicken broth.

Thanks!

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