Chicken with Quinoa and Vegetables

19 January, 2013 — 1 Comment

This serves 4.

What you need:

* 1 cup rinsed quinoa
* 2 cups chicken broth
* Extra-virgin olive oil
* 2 garlic cloves, chopped
* 1 onion, chopped
* 3 chicken breasts, cut into strips (4 chicken breasts if the persons served are adults)
* 1 zucchini, diced
* 2 tomatoes
* 4 ounces crumbled feta cheese
* 8 fresh basil leaves
* 1 tablespoon lime juice

What you do:

Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. 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. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes.
Serve over hot quinoa.

enjoy_small

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  1. Weekly Menu Plan – 3 – Recipes « The Norwegian Hausfrau - 21 January, 2013

    [...] Lunch: Chicken with Quinoa and Vegetables Dinner: Leftover Feast! (Set a nice table with candles and fill it with what ever leftovers you [...]

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