Chicken with Quinoa and Veggies
1 cup rinsed quinoa
2 cups chicken broth
2 tbsp extra virgin olive oil
2 garlic scapes, chopped
1 small onion, chopped
2 skinless boneless chicken breast halves-cut into strips
2 tbsp extra virgin olive oil
1 zucchini, diced
1 tomato, diced
4 oz crumbled feta cheese
8 fresh basil leaves
1 tbsp lime juice
Bring quinoa and chicken broth to a boil in 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 tbsp of olive oil in skillet, cook and stir the garlic scapes 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 and set aside. Pour 2 more tbsp of olive oil in skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5-8 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.
I love this recipe. I didn't have garlic scapes the first time I made it so I just used chopped garlic and it was really good. So I always just use chopped garlic. I have also used other veggies. Mushrooms, asparagus and carrots. I also didn't add the feta while the chicken was cooking, but just stirred the feta, chicken and veggies in to the quinoa.