Chicken and Vegetables with Quinoa

Name: Chicken and Vegetables with Quinoa
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters ready-to-eat baby-cut carrots, cut in half lengthwise; 118 milliliters bite-size strips red bell pepper; 158 milliliters chicken broth; 1 teaspoons dried rosemary leaves; 473 milliliters (1-inch pieces) fresh green beans; 118 milliliters sliced fresh mushrooms; 2 cloves garlic, finely chopped; 1 Tbsp olive oil; 315 milliliters uncooked quinoa; 0 teaspoons salt; 227 grams boneless skinless chicken breasts, cut into bite-size pieces; 631 milliliters water

Need a gluten free and dairy free main course? Chicken and Vegetables with Quinoa could be a spectacular recipe to try. This recipe serves 4. One portion of this dish contains about 22g of protein, 9g of fat, and a total of 339 calories. 2 people found this recipe to be flavorful and satisfying. If you have olive oil, rosemary leaves, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.

Ingredients you will need

Quinoa

Water

Equipment you will use

Sieve

In 2-quart saucepan, heat water to boiling.

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Water

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Sauce Pan

Add quinoa; return to boiling. Reduce heat to low. Cover; cook 12 to 16 minutes or until liquid is absorbed.

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Quinoa

Meanwhile, in 12-inch nonstick skillet, heat broth to boiling over high heat.

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Broth

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Frying Pan

Add green beans and carrots. Reduce heat to medium-high. Cover; cook 5 to 7 minutes or until vegetables are crisp-tender.

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Green Beans

Vegetable

Carrot

Stir oil, chicken, bell pepper, mushrooms, rosemary and salt and garlic into vegetables. Cook over medium-high heat 8 to 9 minutes, stirring frequently, until chicken is no longer pink in center.

Ingredients you will need

Bell Pepper