Chicken With Mushroom Quinoa
This Mushroom Chicken with Quinoa Skillet is the perfect combination of healthy and comforting. This dish, which is a combination of quinoa and chicken, is both healthy and comforting.
Ingredients
- 100g (1/2cup) quinoa
- 4 x 125g (4 1/2 oz) chicken breast (skin removed)
- 1/2 tsp salt and smoked paprika mix
- 1/4 tsp mustard seed oil
- 1 tsp mustard seeds
- 45g (1/2 cup) mushrooms (chopped)
- 125ml (1/2 cup) chicken stock
- Juice of 4 apples (approx 375mls or 11/2 cups)
- 2 tsp balsamic vinegar
- 2 vine-ripened tomatoes (diced)
- 2 tsp fresh parsley (chopped)
- zest and juice of 1 lemon
Instructions
- Wash the quinoa in plenty of cold water and drain. Put in a pan with 250ml (1 cup) of water. Bring to the boil and then reduce the heat, cover the pan and simmer for 10-12 minutes until all the water has been absorbed.
- Preheat the oven to 180°C. Sprinkle the chicken breast with paprika seasoning. Heat a non-stick frying pan and add the chicken to the dry pan. Cook for 2 minutes to sear, then turn over and sear the other side. Transfer the chicken to a paper-lined baking tray and bake for 12 minutes.
- Put the mustard seed oil in a saucepan over low heat. Add the mustard seeds. Add the onion and fry for 5 minutes, until lightly golden. Add the mushrooms, stock and cook until the stock has reduced by half.
- Add the apple juice and cook for 15 minutes until reduced by half. Add the vinegar, season with salt and pepper and stir in quinoa.
- Toss together the tomatoes, parsley, lemon zest and juice. Serve the quinoa topped with the chicken and the tomato salad.