Low Sodium Lemon & Rosemary Chicken Quinoa

By Chef Bob V – Mississauga, ON
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Low Sodium Lemon & Rosemary Chicken Quinoa
  • Prep Time: 15
  • Total Time: 35
  • Servings: 6
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About this Recipe

I developed a lot of recipes while I was working at Campbell's, but none has worked it's way into my family's weekly meal plan like this one. So tasty, healthy, easy and only dirty's one pot! Feel free to substitute any vegetables you like, just keep that amounts of total veg to 6 cups. Image is from the Cook with Campbell's web site.

Ingredients

1 lb Maple Leaf Prime boneless Chicken thighs
1 tsp paprika
1 tsp black pepper
2 cup shredded carrot
2 cup shredded zucchini
1 cup diced portobello mushrooms
1 cup sliced Shitaki Mushrooms
1 lemon, juice and zest
1 tbsp chopped fresh rosemary
2 cup Campbells No Sodium added Chicken broth
1.5 cup quinoa

Directions

1. Heat large non-stick skillet at medium-high heat. Add chicken and sprinkle with paprika and pepper. Brown well on all sides. Remove chicken and set aside.
2. Add carrot, zucchini, and all mushrooms. Cook and stir until tender – about 3 minutes. Return chicken to skillet.
3. Stir in broth, lemon juice, zest and rosemary. Heat to a boil. Stir in quinoa. Reduce heat to low.
4. Cover and simmer until quinoa has absorbed almost all liquid and chicken is cooked through - about 20 minutes, stirring occasionally.

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