Keep your heart healthy by cooking with extra-virgin olive oil, a monounsaturated fat that helps lower bad cholesterol (LDL) and boost levels of good cholesterol (HDL). 100% Italian extra-virgin cold-pressed may cost more but other, less expensive oils contain a variety of origin from different countries. When cooking - switch out saturated fats (butter, palm and soybean oils), your heart (and your waist) will thank you.


2 tbsp. extra-virgin cold pressed olive oil

6 fresh organic or free-range chicken tenders, wash and pat dry

1 small green pepper, chopped

1 small sweet onion, sliced

2 cloves garlic, minced

1 15-ounce all natural diced tomatoes, with juice

1 cup reduced-sodium organic chicken broth

1/4 tsp. sea salt

1/4 tsp. freshly ground pepper

1/4 cup fresh basil, Chiffonade (cut into long, thin strips)

1 cup quinoa, cooked


In a large sauté pan on medium to high heat, drizzle olive oil and swirl to coat bottom, add the chicken and cook until browned on both sides, about 3 minutes each side. Add peppers, onion and garlic, stirring frequently until onion is soft and golden, about 5 minutes. Sprinkle with salt and pepper. Add broth, basil and tomatoes with juice, stir, cover pan and reduce heat to medium-low, simmer for about 30 minutes, until chicken is tender.

While the chicken is simmering, cook quinoa per directions. Spoon chicken stew over quinoa, garnish with fresh basil.