Chicken With Quinoa & Beans and Parmesan Corn
What you will need:
- Organic Tricolor Quinoa (1cup)
- Water (1 1/2 cups)
- Organic Red Kidney Beans (about 1/2 cup)
- Frozen Organic Sweet Corn
- Boneless Skinless Chicken Breast
- Extra Virgin Olive Oil
- Butter Substitute
- Salt & Pepper
- Garlic Powder
- Basil Leaves
- Onion Powder
- Cilantro Leaves
- Ground Hot Red Pepper
How to make it:
Preheat a large frying pan over medium/high heat. Cut the chicken breast into strips. Put the chicken in a bag and add the olive oil, salt, pepper, garlic powder and basil leaves. Shake the bag until the chicken is seasoned. Place the chicken in the frying pan and cook until it’s golden brown. Serve immediately.
Put the water in a medium saucepan and add salt, pepper, butter substitute, red pepper, and the cilantro leaves. Bring the water to a boil. Rinse the quinoa in a mesh strainer and then add it to the boiling water. Reduce heat to medium/low heat and boil until all the water has been absorbed. Stir the kidney beans in and turn the heat off. Let it sit 5 minutes and fluff before serving. Makes about 3 servings.
Put the corn frozen corn in a small saucepan over medium heat. When the corn is thawed stir in the butter substitute, salt, and pepper. Cook a few more minutes until all the butter is melted. Add the parmesan cheese. Cook it until it smells delicious. Remove from heat and serve immediately.
Prep time is about 10 minutes. Cooking time is about 15 minutes. Enjoy!