Sweet-Potato Chicken Stir-Fry

Put down the salt and try this low-sodium recipe, flavored by heart-smart herbs and spices

photo from Prevention.com


Sweet-Potato Chicken Stir-Fry

Prep time: 25 minutes
Total time: 30 minutes
Servings: 4

INGREDIENTS: 

1 c water
½ c quinoa, rinsed and drained
1 med sweet potato peeled and cut into cubes
4 tsp Extra Virgin Olive Oil (EVOO)
1-1½ lb boneless, skinless chicken breast, cut into ½" pieces
1 med onion, chopped
1 jalapeño chile pepper, finely chopped
1 med red bell pepper, chopped
1 clove garlic, minced
1 tsp ground cumin
1 c frozen peas
3 Tbsp chopped fresh cilantro
¼ tsp salt
⅛ tsp black pepper

DIRECTIONS:

• Rinse quinoa per the directions on the package

• Mix water and quinoa together in a small saucepan over med-high heat. Bring it to a boil, and reduce the heat to medium.  Simmer until the liquid has been absorbed. About 12-15 minutes.

• While the quinoa is cooking, add the cubed sweet potato to the small saucepan with enough cold water to cover by 2 inches.  Bring water to a boil over med-high heat and cook until tender - approximately 3 to 4 minutes, then drain. 

• In a large frying pan or skillet, heat 2 teaspoons of EVOO. 

• Add chicken to the pan, stirring occasionally, until it starts to brown - approx 4 minutes. Transfer the chicken to a bowl. 

• Add the remaining 2 teaspons of EVOO. Add onion and jalapeno pepper and cook for one minute, stirring occasionally.

• Stir in bell pepper, garlic, and cumin. Cook until the vegetables start to soften - approx 2 to 3 minutes. 

• Add peas and the chicken you set aside.  Stir and cook for about 2 minutes. 

• Stir in the quinoa and sweet potatoes. Add salt and black pepper. Cook and stir frequently, until heated through - approx 2 minutes.  

• Remove the pan from heat. Mix in the cilantro and serve.

NUTRITION (per serving) 307 cal, 24 g pro, 34 g carb, 6 g fiber, 8 g fat, 1 g sat fat, 264 mg sodium
adapted from Prevention.com