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ITG Recipes for Steps 1-3

Feel free to enjoy the recipes here that can be used on the ITG Diet Plan.  One of our coaches has looked at, approved and most of the time has cooked the recipes we are sharing here.  We did not invent all of these recipes and will try to credit the author when provided.  Plan accordingly depending on the step of the plan you are on.  If you have a recipe you would like to share please send it to us!

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Chicken with Quinoa and Veggies

For Step 3 of the ITG Diet Plan



For 4 people ()


  • 1 cup(s) rinsed quinoa
  • 2 cup(s) chicken broth
  • 2 tablespoon(s) extra virgin olive oil
  • 2 garlic scapes, chopped
  • 1 small onion, chopped
  • 2 skinless, boneless chicken breasts - cut in strips
  • 1 zucchini, diced
  • 1 tomato, diced
  • 4 ounce(s) crumbled feta cheese
  • 8 fresh basil leaves
  • 1 teaspoon(s) lime juice

Chicken with Quinoa and Veggies Directions

  1. Bring quinoa and chicken broth to boil in saucepan
  2. Reduce heat to a simmer and cover pan. Simmer until broth is absorbed, quinoa is fluffy, and white line is visible in the grain, about 12 minutes
  3. Heat 2 tbsp of olive oil in a skillet. Cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes
  4. Stir in chicken breast strips and cook until chicken is still slightly pink in the middle, about 5 more minutes
  5. Remove chicken, set aside. Pour 2 more tbsp olive oil in skillet, cook and stir zucchini and tomato until zucchini is tender, 5-8 minutes
  6. Return chicken to skillet, sprinkle with feta cheese, basil leaves, lime juice. Cook until chicken is fully cooked and hot, 10 more minutes.
  7. Serve over hot quinoa.
  8. Recipe & Photo Credit: Allrecipes.com

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