By Jillian Adamson
Low FODMAP Cilantro Lime Quinoa with Chicken
30-minute Low FODMAP Cilantro Lime Quinoa with Chicken is an easy low FODMAP meal made with just 10 flavor-packed ingredients. It features a fresh cilantro lime sauce soaked into a mix of hearty whole-grain quinoa, tender chicken bites, and sauteed bell pepper.
Updated at: Thu, 17 Aug 2023 01:10:18 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories422.3 kcal (21%)
Total Fat23.8 g (34%)
Carbs31.5 g (12%)
Sugars1.9 g (2%)
Protein21 g (42%)
Sodium648.4 mg (32%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Rinse quinoa and cook according to package instructions, using chicken broth instead of water.
Step 2
Meanwhile, heat olive oil in a skillet over medium-high heat.
Step 3
Toss diced chicken in taco seasoning.
Step 4
Add chicken to skillet. Cook until the chicken is almost done.
Step 5
Add the diced bell pepper and continue to cook until the chicken is done (edges are lightly browned and the inside is no longer pink), and the pepper pieces are fork-tender.
Step 6
Place the remaining chicken broth, cilantro, green onion tops, lime juice, and garlic-infused oil into a blender. Blend until smooth.
Step 7
Add the cooked quinoa and sauce into the skillet with the chicken. Stir to mix.
Step 8
Serve warm.
Step 9
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended.
