The measures for the ingredients in this recipe serve four. Play around with it to suit your needs.
Ingredients
| 1 lb | Boneless chicken breasts, cubed |
| 4 Tbsp | Olive oil, divided |
| 1 cup | Uncooked quinoa, well rinsed |
| 2 cups | Low sodium vegetable stock |
| 6 | Small zucchini |
| 4 | Similarly sized carrots, trimmed and peeled |
| 1 | Red bell pepper, seeded and deveined, cut into long strips |
| 5 | Scallions, trimmed, cut lengthwise into fours |
| 1 | Fresh lime, juice and zest, divided |
| 3 Tbsp | Roasted sesame seed oil |
| ½ Tsp | Ground ginger |
| 2 Tbsp | Low sodium tamari sauce (or soy sauce) |
Preparation
- With a vegetable peeler, peel strips of green zucchini skin. Don’t use white center part of zucchini. (You can use this later for a soup, stew, or to roast!)
- Peel strips from the carrots until you have reached the core. Don’t use the core. (Again, use it later!)
- Heat 2 Tbsp olive oil in skillet. Stir-fry red pepper, scallions, zucchini, and carrots.
- While vegetables are cooking, heat 2 Tbsp olive oil in a separate skillet and cook chicken until almost fully cooked.
- Add chicken to vegetable stir fry and turn down heat to slow cooking.
- Rinse quinoa grains well – this removes the bitter coating, so it’s essential to do this before cooking.
- Place rinsed grains in saucepan, Add 2 cups vegetable stock. Bring to a boil and reduce. Let simmer, covered, until all liquid has been absorbed.
- Once all veggies and chicken have been stir fried, season with lime juice, sesame seeds, sesame oil, ground ginger, and tamari in skillet.
- Serve with stir fry hot over quinoa and garnish with zest.
Nutritional Information
(For one serving)
Calories: 460
Calories from fat: 159
Total fat: 18g
Cholesterol: 37mg
Total carbs: 48g
Fiber: 8g
Protein: 29g
Calories from fat: 159
Total fat: 18g
Cholesterol: 37mg
Total carbs: 48g
Fiber: 8g
Protein: 29g
