Chicken Broccoli Quinoa Skillet

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breast, boneless skinless

• Produce

  • 1 Bell pepper, yellow or orange
  • 2 cups Broccoli floret, small
  • 3/4 cup Cranberries, dried
  • 4 Garlic cloves
  • 3/4 cup Scallions

• Canned Goods

  • 3 1/2 cups Chicken broth

• Pasta & Grains

  • 1 1/4 cups Quinoa, dried

• Baking & Spices

  • 1/2 tsp Red pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Pecan pieces

Found on aspicyperspective.com

Ingredients

• 1 1/2 pounds boneless skinless chicken breast
• 1 1/4 cups dried quinoa
• 3 1/2 - 4 cups chicken broth
• 2 cups small broccoli floret
• 1 yellow or orange bell pepper, seeded and chopped
• 4 garlic cloves, minced
• 1 cup pecan pieces
• 3/4 cup dried cranberries
• 3/4 cup chopped scallions
• 1 tablespoon olive oil
• 1/2 teaspoon crushed red pepper
• Salt and pepper

Directions

• Place a large skillet or saute pan over medium-high heat. Once hot, add the oil and chopped bell pepper. Saute for 2 minutes. Then add the broccoli florets. Stir and saute another 3-4 minutes, until the broccoli is partially softened. Remove all veggies from the skillet and set aside. Next add the whole chicken breasts, garlic, quinoa, 3 1/2 cups chicken broth, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, 1/4 teaspoon black pepper. Stir and bring to a simmer. Once the quinoa is boiling, lower the heat and simmer until the chicken is cooked through, the broth is evaporated, and the quinoa spirals have separated. Add another 1/2 cup broth if needed. Remove the chicken from the skillet. Chop the chicken and add back to the skillet. Then toss in the sautéed vegetables, pecan pieces, cranberries, and scallions. Taste, then salt and pepper as needed. Serve warm!