ABOUT
PROGRAMS
Get Started
Drop In
Group Training
Personal Training
Nutrition Coaching
Challenges
Fundamentals
BURN (HIIT)
Online Training
MORE INFO
Schedule
Pricing
Drop In
Nutrition
BLOG
FREE INTRO
GET STARTED
Chicken Quinoa Risotto with Carrots & Asparagus
Course :
Prep Time :
Cook Time :
Total Time :
Ingredients
1.5 lbs. chicken breasts boneless, skinless
1.5 cups quinoa
4 cups chicken bone broth
2 cloves garlic minced
5 carrots sliced
1 bunch asparagus chopped into quarters
1 cup frozen peas
Pinch kosher salt & pepper
Instructions
In a slow cooker, add chicken, quinoa, 2 cups bone broth, garlic and carrots. Season with salt and pepper.
Cook 4 hours on high.
Use a fork to shred chicken.
Add asparagus and peas, and then cook another 30 minutes.
Pour in remaining 2 cups bone broth and stir until creamy and well combined.
Portion into 6 servings.
Notes