Chicken and Quinoa Risotto

• boneless chicken breast tenders1 1⁄2 lbs
• olive oil↗4 tablespoons
• small onion↗1

  thinly sliced

• red pepper↗1

  thinly sliced

• yellow pepper↗1

  thinly sliced

• garlic cloves↗5

  thinly sliced

• sea salt↗
• fresh ground black pepper↗
• hummus4 tablespoons
• cooked quinoa↗1 cup
• fresh basil leaves↗20

  cut in chiffonade

Step-by-step instructions

1. 1

   Cut chicken into 1-inch pieces and set aside.

2. 2

   In a large non-stick skillet, heat olive oil. Add chicken and saute for 5 minutes, or until golden brown.

3. 3

   Add onion and bell peppers. Saute for 1-2 more minutes. Add garlic and saute until peppers begin to soften but are still brightly colored. Season to taste with salt and pepper. Remove from heat.

4. 4

   Stir in hummus quinoa and basil. Toss until basil is wilted. Serve hot.