Garlic Chicken Stir Fry with Quinoa Peppers (or any veggie you like: broccoli, kale, etc.) Part I:
1 cup dry Quinoa – rinsed well, put in a pot with 1 1/2 cup of chicken broth and bring to a boil. Stir once, cover and turn to low simmer for 15 minutes. Take off heat and put aside for later.
Part II:
1 1/2 pounds boneless, skinless chicken breast tenders
4 tablespoon garlic flavored/infused olive oil
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
5 cloves of garlic, thinly sliced
1 handful of fresh basil leaves, thinly sliced
grated parmesan cheese (optional)
sea salt & pepper
Cut chicken into 1” pieces. Heat large non-stick skillet over high heat and add oil. Add chicken and brown for 5 minutes. Add
onions, bell peppers, sauté 1-2 minutes. Add garlic and sauté until peppers are slightly soft but still brightly colored 1-2 minutes.
Season with sea salt and pepper. Remove from heat, add basil leaves and Quinoa. Toss until basil wilts and sprinkle with parmesan cheese if desired.
Serves 4.
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