Ask a dietitian here.
Log in to our community to ask questions, rate articles, comment and more.
Ingredients: Makes 8 servings
2 teaspoons canola oil3 ounces chopped celery8 ounces chopped onions6 ounces chopped carrots1 1/2 teaspoons chopped garlic2 teaspoons chopped fresh thyme1 quart chicken broth12 ounces chicken breast, cut into 3/4-inch cubes3 ounces dry quinoa2 ounces chopped kale2 teaspoons lemon juice3/4 teaspoons salt1/4 teaspoon black pepper
Serving Size:One serving: 1 cup
Nutritional Information:Nutrition Info (per serving): 130 calories, 3 g fat, 0.5 g saturated fat, 320 mg sodium, 13 g carbohydrates, 2 g sugar, 2 g fiber, 12 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
Blue Cross and Blue Shield of Oklahoma, a Division of Health Care Service Corporation, a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association
© Copyright 2022 Health Care Service Corporation. All Rights Reserved.
Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of Oklahoma.
File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe® Reader® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at https://access.adobe.com.