Chicken With Quinoa And Veggies
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Quinoa (rinsed)2 cups
Chicken Broth2 tbsps
Extra-Virgin Olive Oil1 small
Onion (chopped)110 g
Crumbled Feta Cheese1 tbsp
Lime JuiceDirections:
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
Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes
4
Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes
5
Remove the chicken meat and set aside
6
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
9
Serve over hot quinoa