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Chicken with Quinoa and Veggies
Chicken with Quinoa and Veggies
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Mouthwatering chicken and zucchini with tomatoes, basil, and creamy feta over savory quinoa cooked in rich chicken broth.
Ingredients:
  • 2 cups chicken broth
  • 1 cup rinsed quinoa
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 garlic scapes, chopped
  • 1 small onion, chopped
  • 2 skinless, boneless chicken breast halves - cut into strips
  • 1 zucchini, diced
  • 1 tomato, diced
  • 4 ounces crumbled feta cheese
  • 8 fresh basil leaves
  • 1 tablespoon lime juice
Instructions:
  • In a saucepan, bring the chicken broth and quinoa to a boil. Lower the heat, cover, and simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, which should take around 12 minutes.
  • Heat 2 tablespoons of olive oil in a skillet. Saute garlic scapes and onion until onion is translucent, for about 5 minutes. Add chicken breast strips and cook until slightly pink in the middle, approximately 5 more minutes. Transfer chicken to a plate and set aside.
  • Drizzle the remaining 2 tablespoons of olive oil in the skillet. Sauté the zucchini and tomato in the hot oil until the zucchini is tender, for 5 to 8 minutes. Add the chicken back to the skillet and sprinkle with feta cheese, basil leaves, and lime juice. Continue to cook until the chicken is fully cooked and heated through, for about 10 minutes. Serve over hot quinoa.

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