I went to Panera last week with a friend fro lunch and saw this new Quinoa Chicken Broth Bowl. I ordered it, tried it, and absolutely fell in love with it. I immediately put it on my to do list to try and make a copy of this recipe. The nutrition is great…..well excepts the SODIUM.
410 Calories 9g Total Fat 1390mg Sodium 52g Total Carb 7g Fiber 34g Protein
Here is my recipe. I suggest doing this with your left over grilled chicken. I made mine the day after we grilled for dinner. Because I planned to make it the next day I soaked lentils over night to be ready for the next day. You can even precook all ingredients then just prepare the broth the day off arrange and serve.
WHAT YOU NEED
1 chicken breast grilled and sliced
1 cup of Fresh Spinach
1 handful chopped kale
1 cup cooked lentils (cook according to package instructions or you can buy precooked at Trader Joe’s)
1 cup of cooked Quinoa (I cook 1 cup of quinoa in 1 cup of water and 1 cup of vegetable stock for flavor but you can cook however you like or according to package instructions.)
You can add other steamed vegetables like carrots and peppers if you would like
For the Broth
1 cup of LOW SODIUM Vegetable stock (I buy mine at Kroger or Sprouts organic section)
1 cup of water
1/4 cup of light soy sauce
1/2-1 Tbsp red miso paste (to taste) OR 1 Tbsp Worchestershire Sauce
1/2 lemon squeezed
1/2 teaspoon red pepper flakes
1 tsp Garlic Powder or 1 minced garlic glove
Prepare broth by whisking together the above ingredients and bring to temperature in sauce pan. Simmer on low while arranging your bowl.
Build a bowl
In a bowl layer lentils, spinach, kale, other optional veggies if you steamed them. Place sliced chicken on top and pour hot broth over top. You can add freshly sliced cilantro, sesame seeds or even diced avocado on top if you wish. I was out of avocado when I was making mine but will add it next time 🙂
Let me know if you add anything different or have any suggestions. I did not add any salt but you can if you wish I just prefer less sodium.
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