Chicken with Quinoa and Veggies
For Step 3 of the ITG Diet Plan
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Ingredients
For 4 people (
)
Recipe
- 1 cup(s) rinsed quinoa
- 2 cup(s) chicken broth
- 2 tablespoon(s) extra virgin olive oil
- 2 garlic scapes, chopped
- 1 small onion, chopped
- 2 skinless, boneless chicken breasts - cut in strips
- 1 zucchini, diced
- 1 tomato, diced
- 4 ounce(s) crumbled feta cheese
- 8 fresh basil leaves
- 1 teaspoon(s) lime juice
Chicken with Quinoa and Veggies Directions
- Bring quinoa and chicken broth to boil in saucepan
- Reduce heat to a simmer and cover pan. Simmer until broth is absorbed, quinoa is fluffy, and white line is visible in the grain, about 12 minutes
- Heat 2 tbsp of olive oil in a skillet. Cook and stir the garlic scapes and onion until onion is transluscent, about 5 minutes
- Stir in chicken breast strips and cook until chicken is still slightly pink in the middle, about 5 more minutes
- Remove chicken, set aside. Pour 2 more tbsp olive oil in skillet, cook and stir zucchini and tomato until zucchini is tender, 5-8 minutes
- Return chicken to skillet, sprink with feta cheese, basil leaves, lime juice. Cook until chicken is fully cooked and hot, 10 more minutes.
- Serve over hot quinoa.
- Recipe Credit: Allrecipes.com
