PESTO VEGGIE QUINOA + CHICKEN

1. Wash your chicken and pat dry, then add salt, pepper and garlic powder to each side.
2. Thinly chop a large handful of snap peas, 1 yellow pepper, and 1 zucchini.
3. Heat up olive oil in 2 separate pans at medium high heat.
4. Pan 1: Add 1 tsp minced garlic and mix until golden and fragrant, add chopped veggies and 1/4 cup chopped parsley and mix well until cooked.
5. Pan 2: Add chicken and cook one side for 3-4 min, flip over, make holes with a fork and add worcestershire sauce, then cook each side for 3 min each.
6. Add 1-2 cups cooked quinoa to veggies + 1 cup edamame and mix, then stir in 2-3 tbsp of your go-to pesto sauce.
7. Make your plate and top with some more fresh parsley! Enjoy!