Low Sodium Lemon & Rosemary Chicken & Quinoa

Products you'll need:

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

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

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  • 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 carrots
  • 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® No Salt Added Ready to Use Chicken Broth
  • 1 lemon juice
  • 1 lemon zest
  • 1 tbsp (15 mL) chopped fresh rosemary leaves
  • 1 1/2 cups (375 mL) quinoa


  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!

Ratings & Reviews

  • Jennie K.

    January 20, 2014

    Review by Jennie K.

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

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  • Matthew R.

    January 11, 2012

    Rating by Matthew

    This rating was left without a review.

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    (0) (0)

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Amount Per Serving
Calories 290
Fat 6 g
Sodium 125 mg
Carbohydrate 36 g
Dietary Fibre 6 g
Protein 23 g
Calcium 4 %DV
  • Two servings of vegetables
  • Good Source of fibre

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