Chicken And Quinoa Risotto
Ingredients
- 1 1/2 lbs of boneless chicken breast tenders ⓘ
- 4 tablespoons olive oil ⓘ
- 1 small onion, thinly sliced ⓘ
- 1 red pepper, thinly sliced ⓘ
- 1 yellow pepper, thinly sliced ⓘ
- 5 garlic cloves, thinly sliced ⓘ
- sea salt ⓘ
- fresh ground black pepper ⓘ
- 4 tablespoons hummus ⓘ
- 1 cup cooked quinoa ⓘ
- 20 leaves fresh basil, cut in chiffonade ⓘ
Instructions
- Cut chicken into 1-inch pieces and set aside.
- In a large non-stick skillet, heat olive oil. Add chicken and saute for 5 minutes, or until golden brown.
- Add onion and bell peppers. Saute for 1-2 more minutes. Add garlic and saute until peppers begin to soften but are still brightly colored. Season to taste with salt and pepper. Remove from heat.
- Stir in hummus quinoa and basil. Toss until basil is wilted. Serve hot.
Nutrition & Diet Analysis (per serving)
612
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).