Chicken and Broccoli Quinoa
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
9 oz Chicken Breast, cut into 1” pieces
1 tsp Olive Oil
¼ tsp Cumin
¼ tsp All Spice
¼ tsp Sea Salt
Black Pepper to taste
Quinoa
1 tsp Olive Oil
½ Cup Onion, diced
2 Cloves Garlic, minced
½ Cup Carrot, shredded
½ Cup Quinoa, uncooked
1 Cup Boiling Water
¼ tsp Sea Salt
¼ tsp Cumin
1 Bay Leaf
2 Cups Broccoli
Directions
Heat a large skillet on medium-high heat. Add Chicken ingredients and sauté for 10 minutes, stirring occasionally. Cook until golden brown. Transfer to a bowl and set aside.
To the skillet, add 1 tsp Olive Oil, Onions, Garlic and Carrots and cook 3 to 5 minutes, stirring occasionally. Add Chicken, Quinoa, Water, ¼ tsp Sea Salt, Cumin and Bay Leaf. Bring to a boil and cover. Reduce heat to low and cook for 15 to 20 minutes
Add Broccoli and stir. Add more Water as needed. Cover and cook for 5 to 10 minutes or until Broccoli is crisp tender and all water has evaporated. Serve hot!