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Skillet Mushroom Chicken and Quinoa
from Well Plated

Name: Skillet Mushroom Chicken and Quinoa
Prep time: 10M
Cook time: 30M
Ingredients: 2 cups low sodium chicken stock; 1 cup uncooked quinoa; 2 tablespoons extra virgin olive oil, divided; 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes; ½ teaspoon kosher salt, divided; 24 ounces cremini (baby bella) mushrooms; ¼ teaspoon black pepper; 4 cloves garlic, minced; 1 tablespoon chopped fresh thyme; ¼ cup freshly grated Parmesan, Gruyere, or similarly melty, nutty cheese, plus additional for serving

Ingredients

You need 10 Ingredients

¼ cup freshly grated Parmesan, Gruyere, or similarly melty, nutty cheese, plus additional for serving

1 tablespoon chopped fresh thyme

4 cloves garlic, minced

¼ teaspoon black pepper

24 ounces cremini (baby bella) mushrooms

½ teaspoon kosher salt, divided

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

2 tablespoons extra virgin olive oil, divided

1 cup uncooked quinoa

2 cups low sodium chicken stock

Steps

Showing 1 out of 3 Steps

Bring 2 cups chicken stock to a gentle boil. Add quinoa, return to boil, then reduce the heat to a simmer, cover, and let cook until most of the liquid is absorbed, 12-15 minutes. Remove from heat and let stand until the remaining liquid is absorbed, about 10 additional minutes. Fluff with a fork and set aside. (Note: this step may vary slightly depending upon your particular brand of quinoa. Be sure to check the directions.)

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Well Plated