Chicken, Kale, Chickpea and Quinoa Stew

Chicken, Kale, Chickpea, and Quinoa Stew

Serves: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

INGREDIENTS

2 – 15 oz. cans diced fire-roasted tomatoes
1 – 15 oz. can chickpeas, drained
1/2 cup dry quinoa
1 cup water
1 bunch lacinato kale, chopped and stems removed
1 lb chicken breast
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon garlic salt
1/4 teaspoon pepper
Parmesan cheese (optional)

INSTRUCTIONS

Preheat oven to 400 degrees. Place chicken in a greased baking dish; sprinkle with seasoning. Cover and bake for 30-45 minutes or until internal temperature reaches 165 degrees. Dice chicken into small pieces; set aside.
Rinse quinoa thoroughly. Cook according to package directions; set aside.
In a soup pot, sauté garlic in olive oil for 3 minutes or until fragrant. Add diced tomatoes and cook over medium for another 4-5 minutes. Add 1 cup water, chickpeas, cooked quinoa, and chicken. Continue to cook for 10-12 minutes.
Stir chopped kale into mixture. Allow to wilt.
Top with Parmesan cheese if desired.

NOTES

Dairy-free: Omit Parmesan cheese.
Vegan: Omit Parmesan cheese.

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!

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