INGREDIENTS:  

1 cup Organic Quinoa, prepared with chicken stock, according to package directions

2 cups chicken broth

1 ½ pounds Boneless, Skinless chicken breast tenders

4 Tbsp Olive Oil

1 small Onion, thinly sliced

1 red bell pepper, seeded and thinly sliced

5 cloves garlic, thinly sliced

20 leaves fresh sweet basil, julienne

Grated Parmesan cheese

Salt and pepper to taste

 

DIRECTIONS:

Cut chicken into one-inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and sauté for 5 minutes or until golden brown. Add onions, bell peppers; sauté for one or two more minutes; add garlic and sauté until peppers become slightly limp, but still bright, about one to two minutes; season with salt and pepper. Remove the pan from heat; add basil and quinoa. Toss until basil wilts; garnish with Parmesan cheese.

Makes 4 servings

Nutrition Information per Serving

Calories: 481

Fat: 26g

Carb: 39g

Protein: 24g