After hitting it hard at the gym this morning, I got a text asking if I would sub BODYPUMP at my local gym. It was my first opportunity to sub and I just couldn’t turn it down! I was SO excited but I knew I would be tired and it could make for a late dinner. I also knew I was going to be VERY sore! I decided to make one of my favorite recovery dishes: Chicken, quinoa, and sweet potato chili! Even though I make many veggie choices, I still occasionally eat lean proteins like chicken. However, this recipe can be made with many different protein options!
I am just going to throw this out there…sweet potatoes might be my favorite food! I can’t ever get enough of a good sweet potato, doesn’t matter the shape, size, or form!! Mmmmmm! Even Henry loves a good sweet potato! 
What makes this a good recovery dish? Well, it’s high in protein and healthy carbs. You should have carbohydrates and protein soon after working out because they are what aid in muscle repair. In my opinion, “as soon as possible” means within the first 30 minutes, but no longer than an hour. This is why a crock pot recipe is so great, it’s ready right when you get home!
Quinoa is a great source of iron, magnesium, and protein. It is one of the the only plant based proteins that contain all 9 essential amino acids needed for protein synthesis. Even though I use it like a grain in my cooking, it’s technically a seed! It’s good to use a starchy vegetable like sweet potatoes or squash because they provide antioxidants and are nutritionally dense. One sweet potatoes has 300 mg of potassium. This electrolyte plays a key part in muscle contraction and function. Sweet potatoes are also packed with calcium, iron, and beta carotene!
I buy a 3 lb bag of sweet potatoes and a bag of organic quinoa at Sam’s Club! You can also find antibiotic free chicken: Forester Farms (we love it!). Sam’s is also great for local honey, organic spinach, basmati brown rice, frozen fruit/veggies, and more!
Here is the recipe! Enjoy! It’s one of our favorites!
Ingredients
- 2 frozen chicken breasts (I used Just BARE chicken. Other protein options: 1 lb browned ground turkey, 1 brick of tofu cut into chunks, 2 cans of your favorite beans)
- 1 sweet or white onion, chopped
- 4 cups organic low sodium vegetable broth
- 2 14.5 oz cans (about 3 cups) of organic fire roasted diced tomatoes (no added salt)
- 1 small 4 oz can of green chilies (about 8 tablespoons)
- 1 cup uncooked quinoa, rinsed
- 2-3 medium sweet potatoes, chopped into small chunks
- 1 zucchini, chopped into small chunks
- 2 Tablespoons chili powder
- 1-2 teaspoons cumin (I used one heaping tsp)
- 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/4 teaspoon red chili pepper flakes
- 1/4 teaspoon of pepper
- Optional Toppings: Chopped avocado, Food Should Taste Good multi-grain tortilla chips, green onions, plain Greek yogurt or plain Siggi's, or shredded cheese.
Instructions
- Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. I added frozen chicken breasts to mine and cooked on low for about six hours. When the chicken is fully cooked – it’s done!
- Remove chicken and shred it with two forks or in Kitchen-aid mixer (that's right...the mixer! Hands down the best way to shred chicken...try it!! Just turn on low for about 20 seconds). Return to slow cooker.
Notes
Additional Nutritional Information: Protein: 10 grams Carbs: 22 grams
Adapted from http://iowagirleats.com/2014/01/13/crock-pot-sweet-potato-and-quinoa-turkey-chili/
and http://queenbeecoupons.com/crock-pot-slow-cooker-quinoa-chicken-chili-recipe/
