Low Sodium Lemon & Rosemary Chicken & Quinoa
Prep Time:
15
min
Cook Time:
35
min
Ingredients
-
1 lb (454 g)
boneless, skinless chicken thighs, cut into chunks
-
1 tsp (5 mL)
paprika
-
1 tsp (5 mL)
ground black pepper
-
2 cups (500 mL)
shredded carrot
-
2 cups (500 mL)
shredded zucchini
-
1 cup (250 mL)
diced portobello mushrooms
-
1 cup (250 mL)
sliced button mushrooms
-
2 cups (500 mL)
CAMPBELL'S® Ready to Use No Salt Added Chicken Broth
-
1
lemon, juice and zest
-
1 tbsp (15 mL)
chopped fresh rosemary leaves
-
1½ cups (375 mL)
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.
Nutritional Info / Per Serving
290 Calories, 6g Fat, 125mg Sodium, 36g Carbohydrate, 6g Dietary Fibre, 23g Protein, 4% Daily Value Calcium