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Ingredients
US|METRIC
6 SERVINGS
- 1 head cauliflower
- 1 lb. boneless skinless chicken thighs
- 1 1/2 cups quinoa (uncooked)
- 5 cups chicken broth
- 6 cloves garlic
- 1/2 tsp. dried parsley
- 1/2 tsp. dried basil
- salt
- pepper
- 6 oz. pesto
- 2 1/2 cups frozen peas
- 1 Tbsp. olive oil
- 1 bunch asparagus
- 1 corn (cob of)
- 1 lime (cut in half)
- 1 bunch watercress (for topping)
- 1 bunch fresh basil (or any other herbs, for topping)
- Parmesan cheese (for topping)
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Directions
- Cut the cauliflower into bite size florets and the chicken thighs into bite size pieces.
- Rinse the quinoa and put it into the slow cooker, along with the cauliflower, chicken thighs, chicken broth, garlic, dried herbs and salt and pepper.
- Set the slow cooker to cook on low for 4.5 hours.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium420mg18% |
| Potassium1320mg38% |
| Protein34g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber10g40% |
| Sugars7g |
| Vitamin A45% |
| Vitamin C130% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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