Heat oil in a large pot over medium-high heat. Add bell pepper and celery and cook for 3 minutes, stirring occasionally.
Healthy and quick, this
Servings and Ingredients
|1 tsp. Hy-Vee canola oil|
|1 red bell pepper, chopped|
|1 c. chopped celery|
|1 (10 oz) can Hy-Vee premium chunk chicken breast, drained|
|1 (14.5 oz) can Hy-Vee 33%-less-sodium chicken broth|
|1 c. pre-washed uncooked quinoa|
|½ tsp. Hy-Vee oregano|
Things To Grab
Add chicken and broth and bring to boil.
Stir in quinoa and bring back to a boil. Cover, reduce heat and simmer for 15 to 20 minutes, or until most of the liquid is absorbed.
Remove from heat, fluff with a fork and stir in oregano.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 40mg
- Sodium: 540mg
- Total Carbohydrates: 31g
- Protein: 19g