2 Chicken Breasts (May incorporate any other protein (beans, fish, seafood, etc. to accommodate the preferred style of eating)
1/2 cup quinoa
1/2 green bell pepper
1/2 red bell pepper
1 bag frozen cauliflower rice
1/2 small onion
1 tablespoon minced garlic
1 teaspoon sea salt
1 teaspoon extra virgin olive oil
Heat medium saucepan over medium heat with extra virgin olive oil.
Boil 3 cups water in a small pot for quinoa.
Put quinoa into the water to cook once the water begins to boil.
Place chicken breasts into saucepan to cook.
Once the chicken has browned, add peppers, onions, and riced cauliflower.
Season with garlic and sea salt.
Drain quinoa, when done, using a very small strainer.
Wait until vegetables, quinoa, and chicken have finished cooking then plate by putting quinoa on first as a bed for veggies and chicken.
Enjoy!
**May incorporate different sauces, to create a different swing on the recipe by using Huy Fong Chili Garlic Sauce, Tamari Soy Sauce, or spaghetti sauce from Wholesome Spaghetti recipe.
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