| 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. |
