CHICKEN & GARDEN VEGGIES QUINOA SKILLET – Tasty Thursday

Make 6 servings – (1 serving=2cup)

Adapted by Aura

You can refer as a M3 or M5 from your Nutrition Plan. On the Side Make a nice Salad, Avocado Salsa, or Tomato/Mozza to add on the veggies.

Ingredients

• 1 large onion, minced

• 3 garlic cloves, minced

• 1 tbsp olive oil, extra virgin

• 2 large bell peppers, finely chopped (mixed colors)

• 2 fillet boneless & skinless chicken breasts, cut into cubes

• 2 tsp salt

• 1 tsp ground black pepper

• 1 cup quinoa, uncooked

• 1 cup water*

• 2 bay leaves

• 2 medium zucchini, quartered

• 1 bunch broccoli, coarsely chopped

• 10 cherry tomatoes, halved

• 1 bunch parsley/dill/basil, finely chopped

Directions

1. Preheat large deep skillet on medium-high heat. Add olive oil, onion, garlic and cook for 4 minutes, stirring frequently. Add bell peppers and saute for 3 more minutes, stirring frequently. Add chicken and saute for 5 minutes, stirring occasionally. Sprinkle with salt and pepper, add quinoa, water, bay leaves and stir. Bring to a boil, cover with a lid, reduce heat to lower medium and cook for 12 minutes.

2. Now it's time to add vegetables. At this point quinoa should be cooked al dente.* Add zucchini and broccoli. Stir, cover with a lid and cook on low-medium for 15 more minutes. Add cherry tomatoes and parsley, stir and remove from heat. Serve hot.

3. Storage Instructions: Refrigerate covered for up to 3 days.

Notes

*If you notice that the quinoa starts to attached and burn, add 1/2 - 1 cup extra water if necessary. Many store bought chicken breasts are infused with water to make them heavier. Farm chicken is usually more dry. I think it depends how much liquid your chicken releases during cooking process

Source: http://ifoodreal.com/

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