Lunch

Chicken Chili with Quinoa, Sweet Potatoes and Fresh Herbs is for Lunch.

Chicken Chili with Quinoa, Sweet Potatoes and Fresh Herbs takes 35 minutes to prepare.

Chicken Chili with Quinoa, Sweet Potatoes and Fresh Herbs takes 90 minutes to cook.

Chicken Chili with Quinoa, Sweet Potatoes and Fresh Herbs makes 12 servings.

The ingredients for Chicken Chili with Quinoa, Sweet Potatoes and Fresh Herbs are:

2 roasted chicken breasts, no skin
2 Tbsp. EVO
1 Tbsp. Fresh Oregano
2 Tbsp. Fresh Basil
1 Tbsp. Chili Powder
4 cups Swanson Chicken Broth
1/2 cup dry Quinoa, rinsed
2 cups diced Sweet Potatoes
1 can Bush's Mild Chili Beans
2 Ripe, Red Tomatoes, sliced

Here is how you make Chicken Chili with Quinoa, Sweet Potatoes and Fresh Herbs:

Preheat oven to 325 degrees F. Prepare Chicken breasts with fresh oregano, basil, salt and pepper if desired. Spray with EVO. Roast in oven for 35 minutes or until tender. Dice or cube chicken breasts and set aside. Saute 1 chopped medium onion in 2 Tbsp. EVO until transparent. Heat slow cooker and add all ingredients including fresh herbs and chili powder as desired. Cook on high for 90 minutes or until quinoa is cooked and chili is thickened. Chili will be a rich red broth and nicely served over brown rice or cooked quinoa for added protein. Make Gluten Free cornbread if preferred. Makes 12-1 cup servings. Serving Size:?Makes 12- 1 cup servings

The nutritional information for Chicken Chili with Quinoa, Sweet Potatoes and Fresh Herbs is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 161.0

• Total Fat: 4.4 g
• Cholesterol: 27.7 mg
• Sodium: 812.3 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 3.3 g
• Protein: 12.8 g