Chicken And Quinoa Risotto - cooking recipe

Ingredients

1 1/2 lbs of boneless chicken breast tenders
4 tablespoons olive oil
1 small onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
5 garlic cloves, thinly sliced
sea salt
fresh ground black pepper
4 tablespoons hummus
1 cup cooked quinoa
20 leaves fresh basil, cut in chiffonade

Preparation

Cut chicken into 1-inch pieces and set aside.
In a large non-stick skillet, heat olive oil. Add chicken and saute for 5 minutes, or until golden brown.
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.
Stir in hummus quinoa and basil. Toss until basil is wilted. Serve hot.