Ingredients
1 cup rinsed quinoa
2 cups chicken broth
4 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 small onion, chopped
2 skinless, boneless chicken breast halves, cut into strips
1 zucchini, diced
1 tomato, diced
4 ounces crumbled feta cheese
8 fresh basil leaves
1 tablespoon lime juice
Directions
1. Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 15 minutes.
2. Heat 2 tablespoons of olive oil in a skillet and cook the onion until translucent, about 5 minutes. Add the garlic and cook for 2 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.