Chicken with Quinoa and Vegetables
A quick chicken recipe that can be adjusted to include whatever vegetables you have on hand.
||Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan.
||Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
||While quinoa is cooking, chop garlic and onion. Dice zucchini and tomato.
||Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes.
||Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes.
||Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes.
||Return chicken to skillet and sprinkle with feta cheese, basil leaves and lime juice.
||Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.
There are 389 calories in 1 serving of Chicken with Quinoa and Vegetables.
Calorie split: 40% fat, 36% carbs, 25% protein.
Amount Per Serving
% Daily Values*
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