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Sweet & Spicy Chicken and Zucchini Quinoa Bowl

Mysty Pfeffer
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Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 162 kcal

Ingredients
  

  • 2 Cups Pulled Apart Rotisserie Chicken
  • 2 Cups Chopped Broccoli
  • 1 Small Fresh Chopped Garden Onion
  • 1 Sliced Zucchini
  • 2 TBSP. Organic Extra Virgin Olive Oil
  • 1 TSP. Samba Chili Paste
  • 1 Tsp. Coconut Aminos
  • 2 Tsp. Onion Powder

Instructions
 

  • 1. Prepare one Cup of Quinoa according to package directions add 1 tsp. onion powder.
    2. Cut up your broccoli, zucchini, and onion and sauté in one tablespoon of EVOO in a skillet until just tender. Add 1 tsp. onion powder.
    3. in a separate bowl, whisk 1 tablespoon of olive oil, Samba chili sauce, and the coconut aminos. Pull apart the rotisserie chicken and toss it in the chili sauce and set aside until the vegetables are tender.
    4. When your quinoa is ready, layer it on the bottom, place your mixed veggies over that, then add the chicken. It is so good!
    ***I don't add salt to this dish because of the sodium in the rotisserie chicken and the coconut aminos.***

Nutrition

Calories: 162kcalCarbohydrates: 8gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 67mgPotassium: 323mgFiber: 2gSugar: 2gVitamin A: 381IUVitamin C: 48mgCalcium: 43mgIron: 1mg
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