By Konnor Roth
Begin by rinsing the quinoa under cold water until the water runs clear, which will remove its natural bitterness.
In a medium saucepan, bring 140 ml of water to a boil. Add the quinoa, reduce the heat to low, and cover. Let it simmer for about 15 minutes or until all the water is absorbed and the quinoa is fluffy. Once done, fluff the quinoa with a fork, and set it aside.
While the quinoa is cooking, mince the garlic cloves. Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken pieces and cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and stir for about 30 seconds until fragrant.
Add the mixed vegetables to the skillet and stir-fry for about 5 minutes, or until they are tender-crisp. You can add a splash of water if needed to prevent sticking.
Return the cooked chicken to the skillet with the vegetables and toss everything with lemon juice, letting it heat through for 1-2 minutes.
In serving bowls, divide the cooked quinoa. Top with the chicken and vegetable mixture. Serve immediately.
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This Main Course Healthy Gluten-Free recipe is ready in 35 minutes and features Chicken breast, Quinoa, Mixed vegetables (like bell pepper, broccoli, and carrots) and other delicious ingredients. Contains 450 calories total.
Begin by rinsing the quinoa under cold water until the water runs clear, which will remove its natural bitterness.
In a medium saucepan, bring 140 ml of water to a boil. Add the quinoa, reduce the heat to low, and cover. Let it simmer for about 15 minutes or until all the water is absorbed and the quinoa is fluffy. Once done, fluff the quinoa with a fork, and set it aside.
While the quinoa is cooking, mince the garlic cloves. Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken pieces and cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and stir for about 30 seconds until fragrant.
Add the mixed vegetables to the skillet and stir-fry for about 5 minutes, or until they are tender-crisp. You can add a splash of water if needed to prevent sticking.
Return the cooked chicken to the skillet with the vegetables and toss everything with lemon juice, letting it heat through for 1-2 minutes.
In serving bowls, divide the cooked quinoa. Top with the chicken and vegetable mixture. Serve immediately.
Calories per Serving: 450
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