Another quinoa and chicken dish that brings the flavor. The added mushrooms add a new element that you should definitely enjoy.
What You Need
- 2 cups low sodium chicken broth
- 1 cup quinoa
- Cajun Seasoning
- 2 tablespoons extra virgin olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into pieces
- 1/4 cup cilantro
- 24 ounces cremini mushrooms
- 1/4 teaspoon black pepper
- 3 cloves garlic, chopped
- 1 tablespoon chopped fresh thyme
- 1/4 cup chopped green peppers
- 1/4 cup freshly grated pepper jack cheese
How To Make It
Bring 2 cups chicken stock to a gentle boil. Add quinoa, return to boil, then reduce the heat to a simmer, cover, and let cook until most of the liquid is absorbed, 12-15 minutes. Remove from heat and let stand until the remaining liquid is absorbed, about 10 additional minutes.
Heat 1 tablespoon olive oil over medium high. Saute chicken with Cajun Seasoning until chicken is cooked through and no longer pink, about 4-6 minutes. Remove the chicken to a plate Heat reaming 1 tablespoon olive oil over medium high. Add mushrooms, cilantro, green peppers, 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, heat until water is evaporated. Stir in the thyme, quinoa, chicken, and pepper jack. Can serve with additional pepper jack as well.
This recipe yields 5 servings, has approximately 350 calories per serving, 11 grams of fat, 38 carbohydrates, and 26 grams of protein per serving.