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2 cups of rice or quinoa
4 cups of chicken stock
5 tablespoons of oil or butter
2 breast of chicken
3 cloves garlic
1 cup of corn
1 red pepper
1 bunch of green onion
1 jar of pickled banana peppers
Zesty Italian dressing
Boil 2 cups of quinoa in the 4 cups of chicken broth according to package instructions.
In a large skillet melt 4 tablespoons of butter or oil on medium heat. Add chicken breast(s). Season with garlic salt.
Chop 3 cloves of garlic. Set aside.
Once one side of your chicken has browned, flip the chicken to brown the other side.
Remove chicken from skillet and shred with 2 forks. It will be pink inside.
Return chicken to the hot skillet with 1 tablespoon of butter, your previously chopped garlic, and corn. Stir together until browned. Remove from heat.
Chop red pepper, green onion, peeled cucumber, and banana peppers into small bite-size pieces and toss them together.
To serve, place quinoa in a bowl and a helping of garlic chicken with corn on top. Scoop a generous helping of your veggie salad on top of your chicken. Sprinkle parmesan cheese and pour the desired amount of zesty Italian dressing or fresh lime juice over your dish. Enjoy!
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