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Low Sodium Lemon & Rosemary Chicken & Quinoa https://www.metro.ca/userfiles/image/recipes/poule-romarin-citron-quinoa-7112.jpg PT15M PT35M PT50M
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.
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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 carrots 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
Low Sodium Lemon & Rosemary Chicken & Quinoa

Low Sodium Lemon & Rosemary Chicken & Quinoa

Rate this recipe
2 Votes
6
servings
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    boneless, skinless chicken thighs, cut into chunks
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    13.21/kg


  • 1 tsp.
    (5 mL)
    paprika
  • 1 tsp.
    (5 mL)
    black pepper
  • 2 cups
    (500 mL)
    shredded carrots
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  • 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
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  • 1 1/2 cups
    (375 mL)
    quinoa
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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