Chicken and Garden Veggies Quinoa Skillet

What You'll Need

• 1 large onion, minced
• 6 garlic cloves, minced
• 1 tbsp olive oil, extra virgin
• 2 large bell peppers, finely chopped
• 2 lbs boneless & skinless chicken breasts, cut into 1" cubes
• 2 tsp salt
• 1 tsp ground black pepper
• 1 cup quinoa, uncooked
• 1 cup water*
• 2 bay leaves
• 2 medium zucchini, quartered
• 1 bunch broccoli, coarsely chopped
• 10 oz grape tomatoes, halved
• 1 bunch parsley/dill/basil, finely chopped

How to Make It

1. Preheat large deep skillet on medium-high heat. Add olive oil, onion, garlic and cook for 4 minutes, stirring frequently. Add bell peppers and saute for 3 more minutes, stirring frequently. Add chicken and saute for 5 minutes, stirring occasionally. Sprinkle with salt and pepper, add quinoa, water, bay leaves and stir. Bring to a boil, cover with a lid, reduce heat to lower medium and cook for 12 minutes.
2. Now it's time to add vegetables. At this point quinoa should be cooked al dente.* Add zucchini and broccoli. Stir, cover with a lid and cook on low-medium for 15 more minutes. Add grape tomatoes and parsley, stir and remove from heat. Serve hot.

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