Dinner: Chicken with Quinoa and Vegetables

A quick chicken recipe that can be adjusted to include whatever vegetables you have on hand.

Prep Time: 30 mins

Cook Time: 25 mins

Total Time: 55 mins

This recipe includes superfoods such as:

Chicken Breast, Basil

Health benefits of Chicken with Quinoa and Vegetables

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 cup quinoa
2 cups chicken broth
2 tbsps olive oil
2 cloves garlic
1 small onion
8 oz boneless, skinless chicken breast
1 medium zucchini
4 oz feta cheese
8 leaves basil

Instructions

1. Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan.

2. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.

3. While quinoa is cooking, chop garlic and onion. Dice zucchini and tomato.

4. Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes.

5. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes.

6. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes.

7. Return chicken to skillet and sprinkle with feta cheese, basil leaves and lime juice.

8. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.

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