Yield: 6-8 servings


  • 1 cup organic quinoa (prepared with chicken stock)
  • 2 cups organic chicken broth
  • 1 1/2 pounds of boneless, skinless chicken breast tenders
  • 4 tbs. 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 garlic (thinly sliced)
  • 20 leaves fresh sweet basil (julienne)
  • Salt and pepper to taste


  1. Cut chicken into one-inch pieces
  2. Heat large nonstick skillet over high heat and add the oil
  3. Add chicken and sauté for 5 minutes or until golden brown
  4. Add onions, bell peppers; sauté for one or two more minutes
  5. Add garlic and sauté until peppers become slightly limp, but still bright for about one to two minutes
  6. Season with salt and pepper
  7. Remove the pan from heat
  8. Add basil and quinoa
  9. Toss until basil wilts