Chicken with Quinoa and Veggies

For Step 3 of the ITG Diet Plan

Category:  Recipes For Step 3  - 


For 4 people ()


  • 1 cup(s) rinsed quinoa
  • 2 cup(s) chicken broth
  • 2 tablespoon(s) extra virgin olive oil
  • 2 garlic scapes, chopped
  • 1 small onion, chopped
  • 2 skinless, boneless chicken breasts - cut in strips
  • 1 zucchini, diced
  • 1 tomato, diced
  • 4 ounce(s) crumbled feta cheese
  • 8 fresh basil leaves
  • 1 teaspoon(s) lime juice

Chicken with Quinoa and Veggies Directions

  1. Bring quinoa and chicken broth to boil in saucepan
  2. Reduce heat to a simmer and cover pan. Simmer until broth is absorbed, quinoa is fluffy, and white line is visible in the grain, about 12 minutes
  3. Heat 2 tbsp of olive oil in a skillet. Cook and stir the garlic scapes and onion until onion is transluscent, about 5 minutes
  4. Stir in chicken breast strips and cook until chicken is still slightly pink in the middle, about 5 more minutes
  5. Remove chicken, set aside. Pour 2 more tbsp olive oil in skillet, cook and stir zucchini and tomato until zucchini is tender, 5-8 minutes
  6. Return chicken to skillet, sprink with feta cheese, basil leaves, lime juice. Cook until chicken is fully cooked and hot, 10 more minutes.
  7. Serve over hot quinoa.
  8. Recipe Credit: