This recipe was shared with us by certified personal trainer and yoga instructor Heather from FlyLeaf Fitness.
½ onion, chopped
1 clove garlic
1 cup quinoa
2 cups chicken or vegetable broth
1 zucchini cut into rounds
1 summer squash cut into rounds
3 chicken breasts cut into 2 inch pieces
Trader Joe's everyday seasoning
salt and pepper to taste
4 cups broccoli microgreens
- In a bowl marinate chicken in olive oil, everyday seasoning and pepper. Let marinate about an hour before cooking. This is a simple marinade I use often for chicken, but really you could do anything, curry chicken, or garlic and lemon etc.
- Pour broth into pot and turn up to high bringing the broth to a boil. Add quinoa and reduce heat to a simmer, cover and let cook about 20 min. or until all water is absorbed.
- In a pan over med heat, cook 2 tbs olive oil, add chicken to pan and cook stirring frequently till cooked thru. remove chicken and set aside. In the same pan, adding more olive oil if necessary. Cook onion for a couple minutes then add zucchini and squash, stirring frequently, until soft. Add garlic, let cook a couple minutes, and return chicken to pan and mix into veggies. Top with broccoli microgreens and enjoy!