Crockpot Quinoa Chicken Primavera

This recipe I got from Pinterest, http://pinchofyum.com/crockpot-quinoa-chicken-primavera but I modified it slightly! I just had to share it!

Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions! 

Makes 11 servings
Time: 4-6 hours

What You'll Need:
1½ cups Quinoa, uncooked
1 lb 4 oz Boneless Skinless Chicken Breasts
6 cups Chicken Broth
6 cloves Garlic, minced
1 tsp Salt, Pepper, Dried Thyme, Dried Basil, & Dried Parsley
1 bunch Asparagus, diced (13 oz)
1/4 cup Pesto (feel free to add more but it will change the nutritional info)
2½ cups Frozen Peas
2 tsp Lemon Juice
2 tsp Parmesan for topping

Directions:
1. Lightly spray the inside of the crockpot with cooking oil, add the Chicken, Quinoa, 4 cups Broth, Garlic, and a pinch of Salt, Pepper, Thyme, Basil, & Parsley. Cook covered on low for 4-6 hours

2. When the Quinoa and Chicken are done it will be very thick. Add 2 cups Broth and stir 

3. Stir in the Pesto, Peas, and Lemon juice and cover to heat through

4. In a skillet that's been lightly sprayed with cooking oil, add the Asparagus and saute for about 10 minutes, until the asparagus is lightly browned 

5. Add the asparagus to the crockpot and stir to combine

6. Measure out and enjoy! Add 2 tsp Parmesan cheese on top! 

*Makes 11 servings of 1 cup!

1 Serving Size:
1 cup Crockpot Quinoa Chicken Primavera 200 cal
2 tsp Parmesan Cheese 20 cal
Total: 220 Calories