Prep time
15 MIN
Total time
50 MIN
Serves
6

Ingredients

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.

Recipe tips

  • Quinoa has many health benefits. It is one of the best vegetable sources of protein and also a source of fibre,iron and magnesium.
  • Make other great-tasting,low-sodium recipes,like this one,by simply cutting back on the salt and replacing it with seasonings,such as lemon,pepper and fresh herbs. Flavours come alive!

Recipe Made With

CAMPBELL’S® No Salt Added Ready to Use Chicken Broth

CAMPBELL’S® No Salt Added Ready to Use Chicken Broth

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Reviews

  • Review by Jennie K.

    Very tasty, will make again. My 6 year old loved in.

    Jennie K. | January 20, 2014

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  • Rating by Matthew

    This rating was left without a review.

    Matthew R. | January 11, 2012

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