Dinner

Chicken Quinoa Risotto with Carrots & Asparagus

Name: Chicken Quinoa Risotto with Carrots & Asparagus
Prep time: 5 minutes
Cook time: 4 hours 30 minutes
Yield: 6
Ingredients: 1 1/2 lbs Chicken breasts ((Boneless and skinless)); 1 1/2 cups Quinoa; 4 cups Chicken bone broth; 6 g Garlic ((2 minced garlic cloves)); 305 g Carrots ((5 medium, sliced)); 80 g Asparagus ((5 medium, chopped into quarters)); 1 cup Frozen peas; 1/4 tsp Salt and pepper

Prep: 5 minutes Cook: 4 hours 30 minutes Serves: 6

Nutrition per serving

251

Calories

34g

Protein

19g

Carbs

Fat

Instructions

1
In a slow cooker, add chicken, quinoa, 2 cups bone broth, garlic and carrots. Season with salt and pepper
2
Cook 4 hours on high
3
Use a fork to shred chicken
4
Add asparagus and peas, and then cook another 30 minutes
5
Pour in remaining 2 cups bone broth and stir until creamy and well combined
6
Portion into 6 servings