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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
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