Quinoa with Garlic Chicken & Veggies.

Quinoa with Garlic Chicken & Veggies

Makes 2 Servings

Chicken Breast, 8 oz.
Quinoa (dry) ½ cup
1 Can Fat-Free Swanson Chicken Broth, divided
56 grams Green bell peppers, diced
60 grams Tomatoes, diced
60 grams Red bell peppers, diced
60 grams Mushrooms, diced
1.5 oz. Fat-Free Feta Cheese
3 tsp Olive Oil, divided
2 tsp minced garlic

Fill pot with quinoa and 1 cup chicken broth. Once it boils, reduce to simmer, cover, and set timer for 12 minutes. Then get out two pans – one medium sized and one large. Spray both with nonstick olive oil spray, and add 1.5 tsp of olive oil to each pan. Set them both over medium. Add chicken seasoned with salt and pepper to the medium sized pan. Stir, adding ½ cup chicken broth. Cook until chicken is no longer pink, about 5-6 minutes. For the other pan, add garlic, then add all veggies. Stir until veggies are soft, about 5-6 minutes. Add chicken/broth mixture to veggie pan, add quinoa to veggie pan and pour the last of the chicken broth in. Sprinkle with feta and salt, and stir for 1-2 minutes. Then serve.

Nutritional Information: 412 calories, 38 carbs, 12 fat grams and 39 protein grams.

Review: It was so good and SO filling. I was super stuffed (in a good way) and am so glad my first attempt at Quinoa worked out thanks to Mon’s great tips about using chicken broth instead of water and tons of veggies with feta – YUM!