Low Sodium Lemon Chicken
- 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.
- Add carrot,zucchini,and all mushrooms. Cook and stir until tender – about 3 minutes. Return chicken to skillet.
- Stir in broth,lemon juice,zest and rosemary. Heat to a boil. Stir in quinoa. Reduce heat to low.
- Cover and simmer until quinoa has absorbed almost all liquid and chicken is cooked through - about 20 minutes,stirring occasionally.
- 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
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