Basil Chicken and Zucchini Over Quinoa
From: Denise Austin’s Healthy Cooking
Serves 1

1 boneless, skinless chicken breast
2 tsp. olive oil
1 medium onion
1 small zucchini
1 clove fresh Garlic
2 Tbl Fresh Basil Leaves (or 1 tsp. dried basil)
1/3 cup Quinoa
2/3 cup Water

Spray a heavy, non-stick pan with cooking spray. Over high heat, brown chicken breast. Remove chicken. Reduce heat to medium. Add olive oil. Slice onion into pan. Slice zucchini on top of onion. Add chopped fresh garlic, salt and freshly ground pepper to taste, then top with fresh basil leaves (or dried basil). Place chicken breast on top of vegetables, then cover pan with tight-fitting lid. Reduce heat to simmer and cook until zucchini is translucent, onions begin to brown, and chicken is cooked through.

In the meantime, rinse quinoa thoroughly in a strainer. Place grain in a small saucepan with 2/3 cup water. Bring to a boil, reduce heat to simmer, cover and cook 10-15 minutes, until all water is absorbed. Fluff with a fork. Place on dinner plate and top with chicken breast. Spoon vegetables over all.

448 cal; 16g fat