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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
- Add quinoa and bone broth to a pot and bring to a boil. Once boiling, reduce heat and simmer for approximately 15 minutes.
- 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.
- 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.
- Once the chicken and the quinoa are cooked through, remove from heat and allow to cool.
- Once cooled, mix the chicken and quinoa together in a bowl. Add the fresh dill, mint, and lemon juice.
- When ready to serve, top with chopped pistachios.
Nutrition Info
Calories: 494, Fat: 18g, Carbs: 50g, Protein: 34g, Fiber: 6g
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