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This mushroom chicken and quinoa recipe is flavorful, satisfying, and healthy too! Ready in only 30 minutes, it's the perfect recipe for a busy weeknight.
Ingredients
2 cups low-sodium chicken stock
1 cup uncooked quinoa
2 tablespoons extra-virgin olive oil — divided
1 pound boneless skinless chicken breasts, — cut into 1-inch cubes
1/2 teaspoon kosher salt — divided
24 ounces cremini baby bella mushrooms
1/4 teaspoon black pepper
4 cloves garlic — minced
1 tablespoon chopped fresh thyme
1/4 cup freshly grated Parmesan — Gruyere, or similarly melty, nutty cheese, plus additional for serving
Instructions
Bring 2 cups chicken stock to a gentle boil. Add the quinoa, return to boil, then reduce the heat to a simmer, cover, and let cook until most of the liquid is absorbed, 12 to 15 minutes. Remove from heat and let stand until the remaining liquid is absorbed, about 10 additional minutes. Fluff with a fork and set aside. (Note: This step may vary slightly depending upon your particular brand of quinoa. Be sure to check the directions.)
Heat 1 tablespoon olive oil in a skillet over medium high. Sauté chicken with 1/4 teaspoon kosher salt until chicken is cooked through and no longer pink, about 4 to 6 minutes.
Remove the chicken to a plate lined with paper towels, then with a paper towel gently wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium high. Add the mushrooms, remaining 1/4 teaspoon salt, and black pepper. Cook, until the mushrooms begin to brown, about 3 minutes, stirring occasionally. Add the garlic and cook until the mushrooms are tender and have given up their liquid, 4 additional minutes. If there is a lot of remaining liquid in the pan, increase the heat and cook just until most of the liquid has evaporated, about 1 minute. Stir in the thyme, quinoa, chicken, and 1/4 cup Parmesan cheese. Serve warm, sprinkled with additional Parmesan.
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