Creative Culinary Solutions

Low Sodium Lemon & Rosemary Chicken & Quinoa

With loads of fresh vegetables and bright flavours you’ll have a dish that feeds the whole family!

Difficulty: 5/20
Yield serving: 6
Preparation time: minutes
Cooking time: minutes

Difficulty

5/20

Yield serving

6

Preparation time

minutes

Cooking time

minutes

Ingredients

  • 1 lbs (450 g) boneless, skinless chicken thighs, cut into chunks
  • 1 tsp (5 mL) of paprika
  • 1 tsp (5 mL) of ground black pepper
  • 2 cups (500 mL) of shredded carrots
  • 2 cups (500 mL) of shredded zucchini
  • 1 cup (250 mL) of portobello mushrooms, diced
  • 1 cup (250 mL) of button mushrooms, diced
  • 2 cups (500 mL) of prepared Instant Chicken Soup Base, Gluten-Free, Sodium Reduced
  • 1 lemon's juice
  • 1 lemon's zest
  • 1 tbsp (15 mL) of fresh rosemary leaves, chopped
  • 1.5 cups (375 mL) of quinoa

Preparation

  • 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.

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