Chicken and Green Beans Over Quinoa

Here's a quick, tasty and complete dinner with such vibrant colors that even your eyes will know it's good for you! The lemon and thyme add just enough flavor that the quinoa can stand on it's own. The stir fry has a satisfying combination of meat and vegetables. The yams take it to the next level with their slight sweetness and additional texture. It's easy to throw together, and you'll be left with the satisfied feeling that you're body has gotten everything it needs.

Chicken and Green Beans over Quinoa

Quinoa:

1 cup quinoa

2 cups water

juice and zest of 1 lemon

1 tsp thyme

Put quinoa, water, lemon zest and juice and thyme in a medium size pot and bring to a boil
Once the water is boiled out, pour the quinoa out onto a plate to allow it to fluff up

Yams:

2 yams

1 clove garlic

salt

pepper

olive oil

Chop yams into bite size cubes and either crush or finely chop garlic
Cook yams with garlic, salt and pepper in a pan with olive oil and heated to a medium heat

Stir Fry:

2 chicken breasts

1 12 oz bag green beans

1 handful red cherry tomatoes

1 handful yellow cherry tomatoes

1/2 jar sundried tomatoes

1 tsp thyme

salt

pepper

water

Heat a pan to medium and pour 1 tablespoon of oil from the jar of sundried tomatoes into pan
Cut chicken breast into cubes, add to heated pan (separate from the yams) and season with thyme, salt and pepper
Add green beans and sundried tomatoes and cover with lid for about 5 minutes
Uncover and add a splash (approx. 2 T) of water to loosen anything on the bottom of the pan
Once the chicken is mostly cooked, stir in cherry tomatoes and cook for 3-5 minutes or. until chicken is cooked through, adding additional water

Once you've cooked all three pans, you're ready to plate up. Spoon out a generous helping of quinoa, top with stir fry and dish up the yams either on top or on the side.