Chicken and Quinoa Risotto

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READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken into 1-inch pieces and set aside.
  • In a large non-stick skillet, heat olive oil. Add chicken and saute for 5 minutes, or until golden brown.
  • Add onion and bell peppers. Saute for 1-2 more minutes. Add garlic and saute until peppers begin to soften but are still brightly colored. Season to taste with salt and pepper. Remove from heat.
  • Stir in hummus quinoa and basil. Toss until basil is wilted. Serve hot.
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