Summer Lemon Herb Chicken with Quinoa & Veggies

Ingredients:

• 1 boneless, skinless chicken breast (cubed)
• ½ cup quinoa (rinsed)
• 1 cup water or low-sodium chicken broth
• ½ zucchini (diced)
• ½ bell pepper (diced)
• ½ cup cherry tomatoes (halved)
• 1 tbsp olive oil
• 1 clove garlic (minced)
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp salt
• ¼ tsp black pepper
• Juice of ½ lemon
• Fresh parsley or basil for garnish

Instructions:

1. Cook the Quinoa

   • In your Nutristahl 1 QT, add ½ cup quinoa and 1 cup water or broth.
   • Cover and cook on medium-low heat until the liquid is absorbed (about 15 minutes).
   • Fluff with a fork and set aside.

2. Sauté the Chicken & Veggies

   • In the same pot, heat 1 tbsp olive oil over medium heat.
   • Add cubed chicken, season with salt, pepper, oregano, and basil, and cook until lightly golden (5-7 minutes).
   • Stir in garlic, zucchini, bell pepper, and cook for another 3-4 minutes.
   • Add cherry tomatoes and let them soften slightly.

3. Combine & Finish

   • Stir the cooked quinoa back into the pot.
   • Squeeze fresh lemon juice over the dish and mix well.
   • Garnish with fresh parsley or basil.