Easy to make and so filling too!!
- 4 chicken breasts (boneless and skinless)
- olive, grapeseed or avocado oil
- garlic powder
- onion powder
- Himalayan or Celtic sea salt
- balsamic vinegar
- package of quinoa
- 1 onion
- 4 zucchini
- 2 red peppers
- 1 yellow pepper
I take four chicken breasts and cook in either olive, grapeseed or avocado oil. I sauté the chicken with seasonings of my choice, usually trocomare, garlic powder, onion powder, sea salt and pepper. You can use any of your favorite seasonings so really use whatever you like. I pour about a 1/2 cup of balsamic vinegar toward the end to create a glaze. I cook my quinoa according to package directions, but instead of water, I use organic chicken broth for more flavor. I also sauté veggies. Here I did one onion, 4 zucchini, 2 red peppers, and 1 yellow pepper in any of the oils and then season with trocomare, pepper, and some Himalayan or Celtic sea salt.
In a dish, layer the quinoa, then veggies, then the chicken, and bam, you’re done! And you have plenty in the fridge left over for a few days–it’s great!!!