1. Lightly spray a heated flat griddle with cooking spray. Place the chicken, skin side down, on the griddle. Cook until golden brown. Flip and cook until done. Sprinkle with ¼ tsp. garden seasoning.
2. Lightly spray a nonstick sauté pan with cooking spray. Add 2 oz. each of quinoa and couscous. Toss over medium heat until warmed. Add 1/2 tsp. parsley and toss to combine.
3. Lightly spray another nonstick sauté pan with cooking spray. Add 2½ oz. broccoli stir-fry mix and toss until warmed. Season with salt and pepper.
4. Place the quinoa and couscous on half of a heated serving plate. Place the vegetables on the other half of the plate. Ladle 1 oz. Alfredo Bolognese across the grains and vegetables. Top with the cooked chicken breast.
Fat: 10 g.
Saturated Fat: 2 g.
Trans Fat: 0 g.
Sodium: 404 mg.
Carbohydrates: 29 g.
Protein: 23 g.
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