Programs
Bootcamp
General Physical Preparedness (GPP)
Olympic Lifting
Gymnastics
Zumba Classes
Drop In
MetCon Classes
Brazilian-Jiu-Jitsu
Barbell Class
Open Gym
Personalized Programming
Mobility
Yoga
Adult Fitness
Burn
Running
HIIT Classes
Youth Programs
Strength and Conditioning
Get Started
On Ramp
CrossFit Classes
Fit Over 50
Personal Training
Nutrition
Drop In
Schedule
Rates
About Us
Contact
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