Chicken, Basil, & Bell Pepper Quinoa

Ingredients

3 cups chicken broth

1 1/2 cups Quinoa

4-6 Chicken Breasts, washed and chopped

1 yellow bell pepper, chopped

1 red bell pepper, chopped

1/2 cup sweet onion, chopped

3 cloves garlic, finely diced or minced

1/4 cup fresh basil, roughly chopped

1/4 cup parmesan

s & p to taste

Directions:

Get your chicken broth boiling, then add your Quinoa and cook per instructions. In a large skillet, add a drizzle of olive oil, then your chopped chicken breasts- season those with your s & p. Once they have browned on one side, flip them and let them begin to brown on the other, in the mean time, add your onions and bell peppers and let them cook for 2 minutes. Add your garlic and give that a good stir and let it cook for another minute. Once your quinoa is done, add that to the pan, toss well, and at the last minute add your parmesan and your basil. Serve this as a main dish and enjoy.

**This is a gluten free meal**

Fruit Salad with Honey-Yogurt Dressing

1 cup low fat yogurt


2 tablespoons honey


1/2 teaspoon ground cinnamon


2 large seedless oranges, peeled, sliced, and halved


1/2 large pineapple, peeled, cored, sliced, and cut into wedges


1 apple, cored and chopped


1 ripe pear, cored and sliced into wedges


1 kiwifruit, peeled and sliced


DIRECTIONS
1. In a small bowl, combine the yogurt, honey and cinnamon. Stir well to blend ingredients.



2. Add fruit and mix well.