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
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