This recipe may be very clear-cut and came collectively at lunch one day while i was throwing together a few leftovers in a skillet. (The secret is to keeping this awesome brief is to have precooked quinoa and chook geared up for you in the refrigerator.) It turned into so delicious I made it again for dinner and once more for lunch.
If kale isn’t your element, you can easily replacement fresh spinach for the kale. Leftovers are exceptional for lunch the next day too! if you are into meal prepping for your self, these could be terrific to turn into to seize & move bowls to take to work or school. just heat up for a nourishing home-cooked meal at lunch or dinner!
INGREDIENTS
- 1 cup cooked quinoa
- 1 tablespoon olive oil
- 1/2 sweet onion, chopped
- 2 –3 big handfuls chopped kale (I used lacinato kale, but use whatever kale you have)
- 1 cup shredded chicken (use rotisserie or any leftover chicken you have)
- 2 tablespoons barbecue sauce (plus extra for serving)
- salt and pepper
INSTRUCTIONS
- warmness olive oil in a big skillet over medium warmness. upload onion and prepare dinner for 2-3 mins. upload kale to skillet and season with salt and pepper. prepare dinner for approximately 4-5 minutes till kale begins to wilt.
- upload quinoa to skillet and stir fry for two minutes. upload shredded fowl and barbeque sauce to kale and quinoa and stir fry for every other 2 minutes till the whole thing is combined and heated thru.
- Serve with extra barbecue sauce if you wish.
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