1 cup Quinoa prepared with low sodium chicken stock (instead of water) according to package directions
2 cups Low sodium Chicken Broth
1 1/2 pounds Boneless, Skinless Chicken Breast Tenders
4 tablespoons Extra Virgin Olive Oil
1 small onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
5 cloves of garlic, thinly sliced
20 leaves fresh sweet basil
pepper to taste
Cut chicken into one inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and saute for 5 minutes or until golden brown. Add onions, peppers, and saute for one or two more minutes. Add garlic and saute until peppers become slightly limp, but still bright, about one to two minutes. Season with pepper. Remove the pan from heat. Add basil and quinoa. Toss serve!
