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Peppery Chicken Quinoa

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sides dairy free low carb nut free sugar free middle-eastern
Nutrition per serving    (USDA % daily values)
CAL
447
FAT
53%
CHOL
40%
SOD
13%

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Ingredients for 4 servings

½ tsp (2 mL) cracked black pepper corns

¼ cup (50 mL) finely chopped parsley

1 tbsp (15 mL) harissa , optional (see Notes)

3 tbsp (45 mL) extra virgin olive oil , divided

1 lb (500 g) skinless boneless chicken breasts , thinly sliced

4 cloves garlic , thinly sliced

2 tbsp (25 mL) sherry vinegar

3 cups (750 mL) reduced-sodium chicken stock , divided

3 red bell peppers , seeded and cut into thin strips

1 cup (250 mL) quinoa , rinsed and drained

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