Chicken, quinoa, broccoli with lemon & feta cheese
Ingredients
or1/4 cup of soup, chicken broth, less/reduced sodium, ready to serve (60 g)
or2 servings (3 oz) of chicken, broilers or fryers, rotisserie, original seasoning, breast, meat and skin, cooked (170 g)
or1/4 cup of quinoa, cooked (46 g)
or1 tbsp of lemon juice from concentrate, bottled, REAL LEMON (15 g)
or1 cubic inch of cheese, feta (17 g)
or1/2 cup, chopped of broccoli, cooked, boiled, drained, without salt (78 g)
or1/2 tbsp of parsley, fresh (2 g)or1/2 cup of spinach, frozen, chopped or leaf, unprepared (78 g)or1 portion of italian Seasoning (4 g)
or2 cloves of garlic, raw (6 g)
or1/4 cup of beans, navy, mature seeds, canned (66 g)
Preparation
1.
Cook quinoa as per package instructions with 1 cup of reduced sodium chicken broth and 1 cup of water. While this is cooking, Cut chicken into strips and sauté in 1 tbsp. of extra virgin olive oil until cooked fully (165°F (73.9°C). 2.
Next steam fresh vegetables or if frozen vegetables are used cook per package instructions3.
After chicken and vegetables are fully cooked, mix lemon juice in 4.
After chicken and vegetables are fully cooked, mix lemon juice, fresh garlic (this can diced or pressed with a garlic press or if fresh garlic is not available then garlic powder can be substituted), white navy beans, and feta cheese in with the cooked quinoa and stir thoroughly. Put 1 serving in quinoa mixture in a bowl, top with cooked chicken and fresh vegetables and season to taste with Italian seasoning. 
