This is my new go-to meal. Sometimes I substitute cous cous or instant brown rice for the quinoa, but the quinoa is my FAVORITE!!
You will need:
One large skillet with high sides and a lid to match
1 T Extra Virgin Olive Oil
2 boneless, skinless chicken breasts, cut into bitesize pieces
2 medium zucchini, cut into bitesize pieces
1 small onion, chopped fine
2 cloves garlic, chopped fine
1 1/4 cup quinoa
1 can chicken broth
2 tsp dried parsley
salt and pepper to taste
Heat the oil in the skillet. Add chicken and cook until just no longer pink. Remove from the pan and set aside. Add onion and zucchini. Cook until tender and slightly browned, about 10-15 minutes. Add garlic and quinoa. Saute about two minutes or until garlic is fragrant. Add parsley, salt and pepper, and return chicken to pan. Stir well to combine. Bring to a boil then reduce heat. Put the lid on and simmer 10-15 minutes, stirring occasionally, or until all liquid is absorbed.