Chicken And Quinoa Risotto

• 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

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

chicken breast tenders, olive oil, onion, red pepper, yellow pepper, garlic, salt, fresh ground black pepper, hummus, quinoa, basil

Taken from www.food.com/recipe/chicken-and-quinoa-risotto-508097 (may not work)