Ingredients

The following ingredients have 6 Servings
  • 1 large onion (finely chopped)
  • 6 garlic cloves (minced)
  • 1 tbsp avocado oil or coconut oil
  • 2 large bell peppers (finely chopped)
  • 2 lbs boneless & skinless chicken breasts (cut into 1" cubes)
  • 1 1/2 tsp salt
  • Ground black pepper (to taste)
  • 1 cup quinoa (uncooked)
  • 1 1/2 cups water
  • 2 bay leaves
  • 2 medium zucchini (quartered)
  • 1 bunch broccoli (coarsely chopped)
  • 10 oz grape tomatoes (halved)
  • 1 bunch parsley (dill or basil, finely chopped)

Instruction

  • Preheat large deep skillet on medium-high heat. Add olive oil, onion, garlic and cook for 4 minutes, stirring frequently.
  • Add bell peppers and saute for 3 more minutes, stirring frequently. Add chicken and saute for 5 minutes, stirring occasionally.
  • Sprinkle with salt and pepper, add quinoa, water, bay leaves and stir. Bring to a boil, cover with a lid, reduce heat to lower medium and cook for 12 minutes.
  • Now it's time to add vegetables. At this point quinoa should be cooked al dente. Add zucchini and broccoli. Stir, cover with a lid and cook on low-medium for 15 more minutes. Add grape tomatoes and parsley, stir and remove from heat. Serve hot.