2 chicken breasts
1 C. quinoa
1/2 oz. parsley
2 chicken stock cubes
1 tsp. chili flakes
2 Tbsp. olive oil
Put the stock cubes into a pot with 6 cups of water and bring to a boil. Dissolve stock cubes and lower heat to keep warm. Rinse quinoa thoroughly in a fine strainer and put in a pot. Add 1 1/2 C. stock and a pinch of salt and bring to a boil after covering with a lid. Lower the heat and simmer for 15 minutes. Set aside.
Dice the onion, tomatoes, and cut the zucchini lengthwise in half and place flat side down, cutting crosswise forming half-rounds. Cut lemon into wedges and coarsely chop parsley.
Heat a pan on medium heat with 1 Tbsp. oil. Add onions and cook 3 minutes. Transfer onions to the broth.
Add the zucchini to the pan along with the chili flakes. Add tomatoes and cook 4 minutes, stirring frequently. Transfer to the broth. Cut the chicken into 1″ pieces, season with salt and pepper and add to the pan, with 1 Tbsp. oil. Cook for 5 minutes. Add the chicken to the broth along with the parsley. Simmer everything for 5 minutes.
Split the quinoa into two bowls and pour the stew on top. Garnish with lemon wedges.
Recipe Credit: HelloFresh.com