Low Sodium Lemon & Rosemary Chicken & Quinoa

Low Sodium Lemon & Rosemary Chicken & Quinoa
  • 6 servings
  • 0:15 Preparation
  • 0:35 Cooking
  • 0:50 Total Time

Ingredients

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  • 1 lb
    (454 g)

    boneless, skinless chicken thighs, cut into chunks

  • 1 tsp.
    (5 mL)

    paprika

  • 1 tsp.
    (5 mL)

    black pepper

  • 2 cups
    (500 mL)

    shredded carrot

  • 2 cups
    (500 mL)

    shredded zucchini

  • 1 cup
    (250 mL)

    diced portobello mushrooms

  • 1 cup
    (250 mL)

    button mushrooms

  • 2 cups
    (500 mL)

    CAMPBELL'S® Ready to Use No Salt Added chicken broth

  • 1

    lemon

  • 1 Tbsp.
    (15 mL)

    chopped fresh rosemary leaves

  • 1 1/2 cups
    (375 mL)

    quinoa

Preparation

Heat 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 mushrooms. Cook and stir until tender - about 3 minutes. Return chicken to skillet.

Stir in broth, lemon juice and 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.

Source: Campbell