Ingredients:
2 Tbsp olive oil
2 small onion, peeled and diced
1 small parsnip, peeled and chiopped
1/2 cup chopped green beans
1 carrot, peeled and chopped
1 quart low-sodium chicken broth
1/2 cup cooked quinoa
1 cup chopped asparagus
8 ounces canned white beans, rinsed
2 cups skinless, boneless cooked chicken, chopped
1/4 tsp salt
1/4 tsp pepper
Preparation:
In a large pot, warm the olive oil over medium-high heat. Saute the onion for 4 minutes or until soft. Add parsnips, green beans, and carrots, and continue to cook for 5 minutes, stirring occasionally. Add chicken broth, bring to a boil and then add quinoa. Cover and simmer for 10 minutes. Add asparagus, white beans, and chicken, season with salt and pepper, and cook for 5 minutes more, or until the chicken is heated through.
Yield: 4 servings
Nutrition information per serving: 371 calories, 13 g fat, 29 g carbohydrates, 32 g protein
Source: The 2014 Healthy Lunchtime Challenge
