|Servings||Prep Time||Cook Time|
|4||30 mins||25 mins|
|1.||Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan.|
|2.||Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.|
|3.||While quinoa is cooking, chop garlic and onion. Dice zucchini and tomato.|
|4.||Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes.|
|5.||Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes.|
|6.||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.|
|7.||Return chicken to skillet and sprinkle with feta cheese, basil leaves and lime juice.|
|8.||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.
|Serving Size||1 serving|