Lemon Chicken with Mushrooms and Quinoa Pilaf

• 2 large chicken breast fillets, cut into strips
• 2 sweet red peppers
• 1 sweet green pepper
• 2 tablespoons Kalamata olives, sliced (soak overnight in lukewarm water)
• 1 large dry onion, finely chopped
• 1 carrot, sliced
• 200g mushrooms, sliced
• Juice of 1 lemon
• Salt
• Pepper
• 4 tablespoons olive oil
• 1 cup dry white wine
• 1 cup water

For the Quinoa Pilaf

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• ¼ cup quinoa
• ¼ cup red quinoa
• ¼ cup brown bulgur
• 2 cups water
• 1 vegetable broth with reduced or no salt

1. In a pot, add a little water and lightly sauté the finely chopped onion until all the liquid has evaporated. Set aside.
2. Next, add the olive oil to the pot and then the chicken. Sauté until browned on both sides. Add the peppers cut into strips, the carrot, and the mushrooms.
3. Sauté lightly until softened. Deglaze with the wine and add 1 cup water, the olives, and the lemon juice.
4. Bring the mixture to a boil and then reduce the heat. Season with salt and pepper and simmer until the chicken is thoroughly tender.
5. Serve the chicken with the quinoa pilaf.

For the Quinoa:

6. Sauté the finely chopped onion in olive oil.
7. Add both types of quinoa and the bulgur.
8. Add the water with the vegetable broth. Simmer until the liquids are absorbed.