Ingredients
- 2 tbsp. extra virgin olive oil
- 2 cloves (1 tsp.) minced garlic
- 1/2 cup (1 small) onion, chopped
- 1 cup zucchini, shredded
- 2 bell peppers (I used an orange and yellow one), chopped
- 1 cup tri-colored quinoa
- 2 cups (16 ounces) chicken broth
- 1 can (12.5 ounces) pre-cooked chicken breast OR 1 and 1/2 cups cooked and shredded chicken
- Salt and Pepper, to taste
- 2-3 tbsp. cilantro, finely chopped
- 2-3 tbsp. lime juice
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