Pistachio Herb Quinoa and Chicken Bowl

Servings: 2, Prep Time: 10 min, Cook Time: 20 min

Ingredients

• 1.5 cup [255 g] Quinoa (uncooked)
• 3 cup [720 ml] Organic Chicken Bone Broth
• 12 oz [340.8 g] Ground Chicken
• 1 tbsp, ground [1.8 g] Oregano
• 1 tbsp [2.1 g] Basil (Dried)
• 1 cup sprigs [8.9 g] Dill (Chopped and divided)
• 1 tbsp [18 g] Sea Salt
• 1 tsp [4.67 g] Avocado Oil (divided)
• 4 tbsp [12 g] Mint (Chopped)
• 0.5 cup, shelled [64 g] Pistachio Nuts (Chopped)
• 1 small lemon [30 g] Lemon Juice (More per taste)

Directions

1. Add quinoa and bone broth to a pot and bring to a boil. Once boiling, reduce heat and simmer for approximately 15 minutes.
2. While the quinoa is cooking, add the ground chicken, oregano, basil, half of the fresh dill, and salt to a large bowl. Mix together using your hands until well blended.
3. Heat avocado oil in a large skillet over medium heat. Add the chicken mixture and cook for approximately 7 minutes, crumbling and flipping the chicken as it cooks.
4. Once the chicken and the quinoa are cooked through, remove from heat and allow to cool.
5. Once cooled, mix the chicken and quinoa together in a bowl. Add the fresh dill, mint, and lemon juice.
6. When ready to serve, top with chopped pistachios.

Nutrition Info

Calories: 494, Fat: 18g, Carbs: 50g, Protein: 34g, Fiber: 6g