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Calories ā 290ā£
Protein ā 18gā£
Fat ā 8gā£ā£ā£
Carbs ā 29gā£ā£ā£
1 tbsp extra virgin olive oilā£
1 onion dicedā£
2 jalapeƱos dicedā£
3 cloves garlic choppedā£
1 tsp cuminā£
1/2 tsp oreganoā£
3 cups low sodium chicken brothā£
1 can (15 ounces) white beansā£
1 pound chicken breast cooked and shreddedā£
1/2 cup quinoaā£
4 lime wedgesā£
1 bunch fresh (or 1 tsp dried) cilantroā£
1 cup salsa verdeā£
ā£ā£ā£ā£
ā Heat oil in a large saucepan over medium heat, then add onions and peppers. Cook until tender, about 5-7 minutes.ā£
ā Add garlic and cumin and cook for about 1 minute until garlic is fragrant. ā£
ā Add broth, salsa verde, chicken, beans, quinoa, oregano, and bring to a boil.ā£
ā Reduce to a medium simmer and cook until quinoa is tender. About 10-15 minutes.ā£
ā Garnish with lime wedge and cilantro.ā£
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