PCOS Vegetarian Peruvian Recipes: Dinner - Vegetarian Peruvian Chicken
Nutrition per Serving
450
Calories
20g
Protein
50g
Carbs
15g
Fat
This recipe includes quinoa, a low GI food that is a great source of protein and fiber. It also includes black beans and corn, which are high in fiber and help regulate blood sugar levels. The peppers and onions add a burst of flavor and additional nutrients.
Ingredients
1 cup quinoa (170g), 2 cups vegetable broth (500ml), 1 large red bell pepper, 1 large yellow bell pepper, 1 large onion, 2 cloves garlic, 1 cup canned black beans (170g), 1 cup corn (150g), 1 teaspoon cumin, 1 teaspoon paprika, Salt and pepper to taste, 2 tablespoons olive oil, Fresh cilantro for garnish
Instructions
1. Rinse the quinoa under cold water. 2. In a large pot, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover and cook for 15 minutes. 3. While the quinoa is cooking, chop the peppers and onion, and mince the garlic. 4. Heat the olive oil in a large pan over medium heat. Add the peppers, onion, and garlic, and sauté until softened. 5. Add the black beans, corn, cumin, paprika, salt, and pepper to the pan, and cook for another 5 minutes. 6. Once the quinoa is done, fluff it with a fork and add it to the pan. Stir everything together. 7. Serve the vegetarian Peruvian chicken garnished with fresh cilantro.
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