Mushroom Chicken and Quinoa Skillet
Ingredients
The main ingredients
-
1
pound
boneless skinless chicken breasts, cut into 1-inch cubes
-
24
ounces
cremini baby bella mushrooms
-
1
cup
uncooked quinoa
-
2
cups
low-sodium chicken stock
-
4
cloves
garlic, minced
-
1
tablespoon
chopped fresh thyme
-
¼
cup
freshly grated Parmesan cheese
The seasonings and oil
-
2
tablespoons
extra-virgin olive oil
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
Instructions
- Bring chicken stock to a gentle boil and cook quinoa according to package directions; fluff and set aside.
- In a skillet, heat 1 tablespoon olive oil and sauté chicken with ¼ teaspoon salt until cooked through; remove and keep warm.
- In the same skillet, heat remaining olive oil, add mushrooms, salt, and pepper; cook until mushrooms begin to brown.
- Add garlic and cook until mushrooms are tender and liquid has evaporated.
- Stir in thyme, quinoa, chicken, and Parmesan cheese; serve warm.
Nutrition Facts (estimated)
Servings
4-6 servings
Calories
348
Total fat
12g
Total carbohydrates
30g
Total protein
31g
Sodium
20mg
Cholesterol
61mg
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