This recipe kind of came together in a very slap-happy sort of way. I had an outline of what I wanted to do and ingredients I wanted to work with and I was very happy with the outcome. It was actually very very tasty. The secret ingredient here was the Feta cheese without a doubt. I don’t think Joel would have gone for it if not for the feta. The feta just slightly melts into the quinoa and tomatoes with just the perfect consistency and flavor. You can use broccoli but that would have caused a near riot in my house, Joel won’t go near broccoli but he actually ate the zucchini much to my surprise! Don’t leave out the basil leaves or lime juice because they both add a lovely layer of flavor to this dish. I believe this dish qualifies as “healthy” and it is most certainly yummy. Enjoy!
1 cup rinsed quinoa ( any kind you like) I used white this time
2 cups chicken broth
4 tablespoons extra-virgin olive oil divided
2 garlic cloves, chopped
1 small onion , chopped
2 skinless , boneless chicken breasts, cut into strips. I didn’t cut pieces too small. You can use stir fry strips if the meat dept. has them already pre-cut into this size, that’s perfect. Whole Foods cut the chicken breast for me. ( a little time saver)
1 zucchini, diced
1 small can diced tomato ( 16 oz.) whole can juice and all (or now they have great little boxes of diced San Marzano tomatoes)
4 ounces crumbled feta cheese
8 fresh basil leaves, you can chop or not. They will shrink up if you leave them whole , it’s up to you.
1 tablespoon fresh lime juice
Bring the quinoa and chicken broth to a boil in a skillet, reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, about 12 minutes. Just let it simmer a little longer if it’s not ready in 12 minutes. Till it’s fluffy.
Heat 2 tablespoons of olive oil in a skillet, add the chopped garlic and onion and cook until onion is translucent, about 5 minutes. Stir in the chicken breasts and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir in the zucchini, and tomatoes until the zucchini is tender, about 6 – 8 minutes. Return chicken to the pan and lower the heat to a simmer, add in the feta and the basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 5-10 more minutes. Serve over hot quinoa.