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Chicken Alfredo with Quinoa & Vegetables
Yield: 4-6 servings
Cooked Couscous, cooked
Yellow Squashed, sliced
Heat 1 tablespoon of olive oil in a pan and cook chicken until golden brown. Sprinkle with ¼ teaspoon garden seasoning. Remove chicken from pan.
Heat 1 tbsp. of olive oil. Add quinoa and couscous. Toss over medium heat until warmed. Add 1/2 teaspoon parsley and toss to combine. Remove from pan.
Heat 1 tablespoon of olive oil. Add vegetable mix and toss until warmed. Season with salt and pepper.
Place the quinoa and couscous on a plate. Place the vegetables on the other half of the plate. Ladle 1 oz. Alfredo sauce across the grains and vegetables. Top with the cooked chicken breast.