Spring Romaine Boats Recipe

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Ingredients:

Serving

2/3 cup quinoa rinsed
1 tsp olive oil
8 oz boneless, skinless chicken breast sliced
3 green onions sliced
1/2 lemon juiced
3 tsp fresh dill chopped
s &p to ta te
2 cup green peas cooked
12 romaine lettuce outer leaves
4 radish halved, thinly sliced
3 oz goat cheese crumbled

Directions:

Prepare quinoa according to package directions.
In large nonstick skillet, heat oil on medium. Add chicken & cook undisturbed for 3 minutes. Stir in onions, lemon juice, dill, s&p and saute, stirring offen and breaking up chicken into small pieces with spoon, until chicken is ooed through, about 3 more minutes.
Stir in peas and cook untilheated through. Remove from heat nd stir in cooked quinoa. Spoon mixture onto lettuce leaves and top with radishes and cheese, divinding evenly.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	342.32 Kcal (1433 kJ)
Calories from fat	109.71 Kcal
		% Daily Value*
Total Fat	12.19g	19%
Cholesterol	55.78mg	19%
Sodium	263.87mg	11%
Potassium	583.04mg	12%
Total Carbs	32.79g	11%
Sugars	5.98g	24%
Dietary Fiber	7.28g	29%
Protein	26.13g	52%
Vitamin C	17mg	28%
Iron	3.6mg	20%
Calcium	235.5mg	24%

Amount Per 100 g
Calories	164.22 Kcal (688 kJ)
Calories from fat	52.63 Kcal
		% Daily Value*
Total Fat	5.85g	19%
Cholesterol	26.76mg	19%
Sodium	126.58mg	11%
Potassium	279.7mg	12%
Total Carbs	15.73g	11%
Sugars	2.87g	24%
Dietary Fiber	3.49g	29%
Protein	12.54g	52%
Vitamin C	8.2mg	28%
Iron	1.7mg	20%
Calcium	113mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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