Ingredients
- 1.5 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil or avocado oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 2 cups mixed bell peppers, sliced into strips
- 2 cups broccoli florets or green beans
- 1 cup quick cooking quinoa, rinsed
- 2 cups low sodium chicken broth or water
- 1 tablespoon Italian seasoning
- Zest and juice of 1 lemon
- Salt and pepper to taste
- Optional: toasted slivered almonds or chopped parsley
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Instructions
- Heat a large skillet over medium-high heat and add 1 tablespoon oil. When hot, add chicken pieces seasoned with salt and pepper. Sear for 3 to 4 minutes until golden. Remove chicken and keep juices in the pan.
- Add the remaining tablespoon of oil to the pan. Sauté the sliced onion and garlic for 2 minutes until fragrant.
- Add the bell peppers and broccoli, cooking for 3 minutes until tender-crisp.
- Stir in the quinoa and Italian seasoning, then add chicken broth and bring to a simmer.
- Return the chicken to the skillet, cover, and simmer for 10 minutes until quinoa is cooked and chicken reaches 165°F.
- Add lemon zest and juice, fluff the quinoa with a fork, and adjust seasoning. Serve hot with toasted almonds or parsley on top.
Notes
- For a vegetarian option, replace chicken with firm tofu. You can also customize with your choice of vegetables.