Sauteed Chicken with Provencal Quinoa Pilar

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 4 chicken breasts, seasoned with salt and black pepper
  • 2 tbsp olive oil
  • 1/2 cup diced onion
  • 14.5 oz can diced tomatoes with basil and garlic
  • 1 cup water
  • 1/2 oz dried morel mushrooms
  • 1 box rosemary and olive oil quinoa blend
  • 2 cups green beans, cut into 2-inch pieces

Directions

  1. Preheat oven to 350.

  2. Brown chicken in oil in a cast-iron skillet over medium-high heat on one side, 5 minutes; transfer to a plate and loosely tent with foil.

  3. Add onion to skillet; cook 3 minutes. Add tomatoes, water and mushrooms; bring to a boil. Stir in quinoa (and seasoning packet) and green beans return to a boil.

  4. Return chicken to skillet, browned side up; cover and transfer to oven. Roast chicken and quinoa until all liquid is absorbed, 18-20 minutes. Remove skillet from oven; let stand 5 minutes then fluff quinoa.

Email to a friend | Print this recipe | Back