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Chicken with Quinoa and Veggies

Chicken with Quinoa and Veggies

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Base

    • 2 cups chicken broth
    • 1 cup rinsed quinoa

  • Protein

    • 🍗 2 skinless, boneless chicken breast halves - cut into strips

  • Vegetables & Herbs

    • 2 garlic scapes, chopped
    • 🧅 1 small onion, chopped
    • 🥒 1 zucchini, diced
    • 🍅 1 tomato, diced
    • 8 fresh basil leaves

  • Dairy & Citrus

    • 4 ounces crumbled feta cheese
    • 1 tablespoon lime juice

  • Oil & Fats

    • 4 tablespoons extra-virgin olive oil, divided

STEPS

1

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to a simmer, cover, and cook until broth is absorbed, quinoa is fluffy, and the white line is visible in the grain.

2

Heat 2 tablespoons olive oil in a skillet. Cook and stir garlic scapes and onion in hot oil until onion is translucent. Stir in chicken breast strips and cook until chicken is still slightly pink in the middle.

3

Pour remaining 2 tablespoons olive oil in the skillet. Cook and stir zucchini and tomato in hot oil until zucchini is tender. Return chicken to the skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until chicken is fully cooked and hot.

4

Serve over hot quinoa and enjoy.

NUTRIENTS

Per 1 serving

🔥

445

Calories

  • 23
    Protein
  • 35
    Carbs
  • 24
    Fats

💡 You can substitute shrimp for chicken for a different flavor profile.Feel free to swap the veggies with others you have on hand, such as bell peppers or spinach.To save time, prepare the quinoa ahead and reheat before serving.