Lunch & Dinner Recipe

Prep the Quinoa

Rinse 1 cup of quinoa under cold water in a fine-mesh sieve. Combine the rinsed quinoa and 2 cups of water in a medium pot. Bring to a boil.

Chop the Vegetables

While the quinoa is cooking, chop the bell pepper, zucchini, and onion into bite-sized pieces. Mince the garlic.

Cook the Quinoa

Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

Sauté the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 2 minutes until translucent.

Add Remaining Vegetables

Add the bell peppers and zucchini to the skillet. Season with salt, black pepper, and Italian herbs. Cook for another 5-7 minutes until the vegetables are tender.

Cook the Chicken

While the vegetables are cooking, season the chicken breasts with salt and black pepper. In a separate skillet, heat a tablespoon of olive oil over medium-high heat. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through.

Combine and Serve

Fluff the cooked quinoa with a fork and serve it on plates. Top with the sautéed vegetables and sliced chicken. Garnish with additional herbs if desired.