1. Boil water in a small saucepan, add Quinoa Pasta and cook according to package instructions (around 8-10 minutes), then drain.
2. Meanwhile, season the chicken with Salt, Black Pepper, and minced Garlic.
3. Heat Extra Virgin Olive Oil in a skillet over medium heat, add the chicken and sauté until fully cooked and lightly golden (about 5 minutes per side).
4. Add chopped Broccoli, Carrot and Peas to the skillet and sauté until the vegetables are tender but still crisp (about 4-5 minutes).
5. Combine the cooked pasta with chicken and vegetables, mixing gently to distribute flavors.

Summary

This adult‐friendly recipe provides a balanced lunch rich in protein, fiber and healthy fats.

Storing Options

Serve immediately; leftovers can be stored in an airtight container in the refrigerator for up to 2 days, reheated gently.

Potential Allergies

Contains chicken and may not suit those allergic to garlic or certain vegetables.

Side Effects

High fiber content may cause mild digestive discomfort if not accustomed to such meals.