2 Boneless skinless chicken breasts, cut into strips
2C Chicken broth
1C Diced tomato
1C Chopped white onion
2 Garlic cloves, minced
4oz Crumbled feta cheese
4T Olive Oil- divided
2T Lemon juice
6-9 fresh basil leaves- coarsley chopped
Pinch of salt & pepper
In a medium sized saucepan combine quinoa & chicken broth. Heat on medium-high heat until it comes to a boil then turn to a simmer and let simmer 10-12 minutes or until you see white lines on the quinoa.
In a medium skillet heat 2T of olive oil on medium heat. Once oil is hot add in minced garlic and chopped onion and cook until onion is transcluent.
Once onion and garlic is cooked, add additional 2T of olive oil and toss in chicken strips and sprinkle with salt and pepper.
Cook chicken for approx 5 mins then add in diced tomatoes.
*Makes 4 servings
Mix and cook an additional 5 minutes.
Lastly, add in lemon juice, chopped basil & feta. Mix until all ingredients are combined.
Let simmer 3-5 minutes to allow flavors to marry.
Serve chicken mixture on bed of quinoa