INGREDIENTS
2 tbsp
butter
1 tbsp
olive oil
1
leek
2 smalls
carrots
2 cloves
garlic
1 serving
salt
1 serving
bell pepper
1 tsp
herbs de provence
4 cups
chicken stock
1 cup
peas
1 cup
baby zucchini
2
chicken breasts
2 tsp
lemon zest
2 tbsp
lemon juice
2 cups
cooked quinoa
1/4 cup
fresh basil leaves
4
lemon wedges
1 serving
chicken broth
1 pinch
Salt & Pepper
4
yield: serves
1 serving
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